Homemade Dog Treat Recipe

Peanut Butter 

INGREDIENTS

•  2 cups flour
• 1/2 cup peanut butter
• 2 eggs
• 1/4 cup water

Instructions

1. Preheat your oven to 350 F.
2. Mix together your flour, peanut butter & eggs in a large bowl until slightly combined.
3. Add in a little bit of water (approximately one Tbsp at a time) until the mixture becomes wet enough to roll out as dough.
4. Roll out your dough & cut out your favorite shapes with some cookie cutters.*
5. Place your treats onto your baking sheet & cook for about 15 minutes. For a little bit of crunch I like to take mine out just as the bottoms start to darken.

Source

Pumpkin 

INGREDIENTS:

• 2/3 cup pumpkin puree
• 1/4 cup peanut butter
• 2 large eggs
• 3 cups whole wheat flour, or more, as needed

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
3. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
4. Place into oven and bake until the edges are golden brown, about 20-25 minutes.*
5. Let cool completely.

Source

Frozen 

INGREDIENTS:

• 1 cup chicken stock
• 1 cup peanut butter*
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. In a small bowl, combine peanut butter and parsley; set aside.
2. Divide chicken broth evenly into a silicone ice cube tray, filling the tray halfway full. Place into freezer and freeze until set, about 1 hour.
3. Spoon peanut butter mixture into the tray, filling the tray full. Place into freezer and freeze until hard, at least 4 hours.

Source