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Mile High Natural Awakenings

Holiday Dog Treat Recipes

Dec 01, 2019 02:01PM ● By Doug Zerbarini

The number of servings will vary depending on choice of treat shapes. Keep in mind—never allow 

 nutmeg or sugar-free products with Xylitol in dog treats.

Pumpkin Cookies 

 1½ cup oat flour 

1½ cup brown rice flour

½ canned plain pumpkin(not pumpkin pie filling), look for BPA-free cans 

1 egg 

2 Tbsp molasses 

1 Tbsp honey 

Filtered water as needed

Preheat oven to 350° F. 

Combine all ingredients in a large bowl. Add water slowly until dough forms a ball.

Roll dough to quarter-inch thick on floured surface. Use cookie cutters to cut into desired shapes. Arrange on a greased cookie sheet.

Let treats cool completely before allowing dogs a taste test. Store in an airtight container for two weeks in the refrigerator or freeze for later use. 


Blue Oatmeal Cookies 

1 cup oats 

1 cup flaxseed

1 cup blueberries 

2 cup whole wheat flour 

½ cup plain yogurt 

Filtered water as needed 


Preheat oven to 350° F.

In food processor or coffee grinder, turn oats into oatmeal powder and grind flaxseed if necessary.

Purée the blueberries. 

Combine dry ingredients. Fold in the yogurt and blueberry purée. Add a little water to create smooth dough. 

Spoon dough into hands and form small dough balls. Shape into cookies and arrange them on a greased cookie sheet. 

Bake for 20 minutes, then flip and bake additional 10 minutes. Cool completely before feeding. 


Gingerbread Cookies

Even though this recipe is similar to a gingerbread recipe for us, it’s important to never use nutmeg with canine recipes. Nutmeg is toxic to dogs.

1½ cups flour

1 Tbsp ground ginger

½ tsp ground cinnamon

½ cup molasses

¼ cup filtered water

2 Tbsp vegetable oil


Preheat oven to 325° F.

Combine dry ingredients and mix together. 

In a separate bowl, combine the molasses, water and vegetable oil and mix together.

Using a wooden spoon, slowly mix the liquid into the flour mixture. Stir well until dough has a uniform color.

Roll dough quarter-inch thick on floured surface. Use cookie cutters to cut into desired shapes and place on lined cookie sheet.

Bake for 20 minutes.  Allow cookies to cool completely before feeding. They can be stored in an airtight container in the refrigerator for up to two weeks.

Recipes courtesy of Birgit Walker, author of Chew on This: Homemade Dog Treat Recipes, in Phoenix, Arizona.

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