Dog Cookie Recipes – Our Suggestions

Ingredients

• 3 Jars Baby Food — Beef or carrots
• 1/4 C cream Of Wheat
• Chicken

Directions

Combine ingredients in bowl and mix well. Roll into small balls and place

on well-greased cookie sheet. Flatten slightly with a fork.

Bake in preheated 350 degree oven for 15 minutes until brown. Cool on wire racks and STORE IN REFRIGERATOR. Also freezes well.

Also try:

• Substituting Cream of Wheat for wheat germ and then use tablespoon to make cookie sized drops on plate. Microwave for 4 minutes on Medium High.  Keep an eye on them in microwave and perhaps start out for only 3 1/2 minutes. They do come out soft.
• Using Beef/Vegetable Dinner Baby Dinner instead of Beef or Chicken.

Ingredients

• 2 cups flour
• 3 tbs. vegetable oil
• 1 cup wheat germ or cornmeal if Wheat allergies are a problem
• 1 egg, lightly beaten
• 1/2 cup chicken broth
• 2 tsp. parsley
• 1 cup cooked Chicken liver, chopped

Directions

Combine flour and wheat germ. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add the dry ingredients to bowl a little at a time, stirring well.

Fold in Chicken livers and mix well. Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2″ thick and cut into shapes. Place on greased cookie sheet 1″ apart.

Bake at 400F for 15 minutes or until firm. Store in refrigerator.

Ingredients

• 2 cups all-purpose flour
• 6 Finely chopped green beens
• 1 Grated Apple
• 1/2cup Veggie oil
• 7tbsp Water with bouillon*

Directions

1. Preheat oven to 400.
2. Add all the ingredients into a bowl.
3. Roll out doe(1/4inch thick and cut out with a cookie cutter.
4. Bast them with some extra bouillon and place them into the oven. Let them cook for about 10-15 minutes.
5. After cooking bast them again and let them cool.
6. Store in a plastic bag or fridge

Ingredients

• 2 cups rye flour
• 1/2 cup vegetable oil
• 2/3 cup warm water
• 1/2 cup white flour
• 1/4 cup cornmeal

Directions

Mix well. I usually add about 1/4 tsp either vanilla or mint flavor. Roll out to 1/4″ thick. Cut into shapes (I usually use about a 3-4″ bone-shape cutter).

Bake on lightly greased cookie sheet for 30 minutes at 350 degrees.

Ingredients

• 2 6-once jars of beef-and-vegetable baby food
• 1 cup of wheat germ
• 2 cups of nonfat dry milk

Directions

1. Preheat your oven to 350.
2. Mix all ingredients in a large bowl with a fork.
3. Drop by small spoonfuls onto a greased pan.
4. You can flatten slightly or you can cut into fun shapes such as bones, paws, etc.
5. Bake for 12-15 minutes until slightly brown at the edges.
6. Let cool.
7. Store in fridge for up to one week.

Ingredients

• 1 cup uncooked oatmeal
• ¾ cup cornmeal
• 3 cup whole wheat flour
• 4 cloves garlic, minced (optional)
• 1 tsp. bouillon* granules
• 1 ½ cup meat broth or hot water
• 1 egg, beaten

Directions

Preheat oven to 325F. Dissolve bouillon in meat broth, while still hot, put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add oatmeal & stir.

Let sit 5 minutes to cool. Stir in cornmeal & egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2″ thick, cut into shapes. Place on greased cookie sheet.

Bake 50- 60 minutes, allow to cool & dry out until hard.

Ingredients

• 2 cups whole-wheat flour
• 1 cup wheatgerm
• 1 cup Peanut butter
• 1 egg
• 1/4 cup vegetable oil
• 1/2 cup water
• 1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F. Combine flour wheatgerm and salt in large bowl then mix in Peanut butter, egg oil and water. R

Roll dough out onto a lightly floured surface till about 1/2 inch thick…then cut out the biscuits using a cookie cutter — but Mom uses a dogbone cutter but any neat cutter will do (or make squares). Put the biscuits onto an ungreased baking sheet.

Bake 15 mins for the smaller sized cookies and up to 35 mins. for larger shaped ones. Store in the fridge …if they last that long!.

Ingredients

• 1 c Beef, Chicken, or vegetable -stock
• 1 c Bread or all-purpose flour
• 1 c Whole Wheat or Rye (or other -dark) flour
• 1 c bulgar Wheat
• 1/2 ts salt
• 1 1/2 ts yeast

Directions

Preheat oven to 350 degrees F. Combine flour wheatgerm and salt in large bowl then mix in Peanut butter, egg oil and water. R

Roll dough out onto a lightly floured surface till about 1/2 inch thick…then cut out the biscuits using a cookie cutter — but Mom uses a dogbone cutter but any neat cutter will do (or make squares). Put the biscuits onto an ungreased baking sheet.

Bake 15 mins for the smaller sized cookies and up to 35 mins. for larger shaped ones. Store in the fridge …if they last that long!.

Ingredients

• 4 pounds raw liver (I use Chicken liver)
• 7 cups of regular flour
• 4 cups oatmeal (grind to a fine crumble in a food processor)
• 8 Teaspoons of Chicken bouillon*
• 1/2 to 1 cup of HOT water (to dissolve bouillon)
• 8 eggs, beaten
• 6 Teaspoons of garlic powder (not salt)

Dissolve the bouillon in the hot water & set aside.

In a LARGE bowl combine the following:

• Process the liver until it is mush (or chop very, very finely).
• Add the beaten eggs
• Add the garlic powder
• Add the dissolved bouillon
• Stir this mixture until well blended.

Add to the wet mixture a little at a time:

• Flour
• Finely ground oatmeal

Directions

If you add the flour/oatmeal all at once, the mixture may ball up into a lump!

After the whole glop is thoroughly mixed, spread it out evenly into the prepared jelly roll pans.

Bake for 25 to 30 minutes or till baked clear through to the center.

Let the baked goodies cool in the pan a bit, then loosen the dough around the edges, turn the pan upside down onto a bread board, remove the wax paper, and cut into bait-sized squares. I then place the cookies into zip-lock storage bags and put them in the refrigerator for up to 2 weeks. These cookies freeze very well also.

Hints:

It is not necessary to food process the oatmeal, but I like it fine so the cookies are less crumbly. This recipe is easily adjusted to fit your needs…I just happen to make enough for 6 dogs so I designed this recipe to fit my needs.

Play around with the amount of garlic and bouillon (my Beards like lots of both), but be careful of the liquids–you don’t want the mix to be soupy.

Makes approx. 20 cookies.

Ingredients

Combine the following:

• 1 cup hot water (I like to use hot broth)
• 2 tsp. bouillon*
• Add the following to the bouillon mixture:
• 3/4 cup oil
• 2 eggs
• 5 cups whole wheat flour

Directions

Stir to form a very stiff dough. Roll out and cut into shapes. Cover a cookie sheet with foil and place cookies on it.

Bake at 300 degrees F for 40 minutes, turning cookies over after 20 minutes.

Ingredients

• 1 egg, well beaten
• 2 1/2 cups flour
• 1/2 tsp garlic salt
• 1/2 cup water
• 6 tblsp gravy
• Baby food meat

Directions

Mix all ingredients well. Roll out on a floured board about 1/2″ thick. Cut out cookie shapes with floured cutters.

Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtight container.