Wholesome Bites: Simple, Healthy Dog Treat Recipes

There’s something extra special about baking for the ones you love, and that includes your pup! Rolling out dough, cutting little shapes, and seeing that tail wag when the treats come out of the oven makes the whole process feel cozy and rewarding.

Making your own dog biscuits at home has so many benefits:

• Wholesome ingredients. You choose exactly what goes in, so every bite can be nutritious and suited to your dog’s taste or dietary needs.
• No hidden extras. Unlike some commercial treats, you don’t have to worry about preservatives, fillers, or byproducts.
• Fun variety. From bone-shaped cookie cutters to paw-print baking trays, you can get creative and make treats as delightful to look at as they are to eat.
• Easy options. Not much of a baker? No worries, there are wonderful kits and treat makers that make the process simple and fun.

Baking for your dog is more than just making snacks, it’s a way to sprinkle a little love and comfort into their day (and yours).

✨ Quick note: Always double-check ingredients before baking if you're adding to these recipes, some things that are safe for us (like chocolate, xylitol, raisins, or macadamia nuts) can be dangerous for dogs.

Gingerbread Biscuits

• 3 cups (360 g) whole wheat flour
• 1/2 teaspoon (1 g) ground ginger
• 1 teaspoon (2.5 g) ground cinnamon
• 1/4 cup plus 1 tablespoon (75 mL) vegetable oil
• 1/2 cup (120 mL) molasses

Preheat the oven to 325°F (165°C). Lightly grease a cookie sheet. In a large bowl, mix together the flour, ginger, and cinnamon. Mix in the oil, molasses, and 1/2 cup (120 mL) water; let sit for 15 minutes. On a lightly floured surface, roll out the dough 1/4-inch (0.6 cm) thick. Cut out the cookies with bone-shaped cookie cutters (we also found dog-shaped and paw print cookie cutters!). Transfer to the prepared sheet. Bake about 20 minutes until firm.

Peanut Butter Treats

• 1 cup (250 g) natural peanut butter
• 1 cup (240 mL) water
• 2 tablespoons (30 mL) vegetable oil
• 3 cups (360 g) whole wheat flour

Preheat the oven to 180°C (350°F) and line two baking sheet/trays with baking paper. Combine the peanut butter, water, and oil in a bowl. Add the flour gradually, mixing and kneading until the mixture comes together to form a smooth dough. On a lightly floured surface, roll out the dough so that it is about 1 cm (3/8 inch) thick. Use a cookie cutter to cut out the biscuits and place them on the tray. Bake for 12 to 15 minutes, or until just golden brown. This time will vary depending on your oven and the size of your cookies. Make sure you let them cool completely before you give one to your dog for the all-important taste test!

✨ Quick note: some pets may be allergic to wheat, you can substitute the wheat flour with rice flour or coconut flour.

Frozen Peanut Butter & Yogurt Hearts

• Natural peanut butter
• Plain organic Greek yogurt
• A heart-shaped tray (but any will do)

Spoon a small amount of peanut butter into the base of an ice cube tray. You can warm the peanut butter slightly to make it easier (and less messy) to spoon in. Next, dollop heaping spoonfuls of yogurt to cover the peanut butter in each mold. Press the yogurt down using the back of your spoon to make sure it’s packed. You can gently “drop” the tray a few times to encourage settling. If any molds have excess yogurt, gently scoop it away until level with the mold. Freeze for at least 4 hours. Once frozen, remove the tray and pop out individual frozen treats, voila!

Sweet Potato Biscuits

• 2 cups (240 g) flour (rice, gluten-free, or whole wheat/wholemeal)
• 1 can (100 g) meat paste
• 2 tablespoons (30 mL) tahini
• 1 small sweet potato (approx. 200 g / 7 oz)
• About 1/4 cup (60 mL) water
• Extra flour for dusting
• Steamer or microwave for cooking the sweet potato
• Rolling pin
• Baking paper (parchment paper)

Preheat the oven to 180°C (350°F). Steam, boil, or microwave the sweet potato until cooked. Mash and allow to cool. In a large bowl, mix the flour, tahini, meat paste, and sweet potato. Gradually add enough water to form a dough. Knead on a lightly floured surface and roll out to about 1/2 cm (1/5 inch) thickness. Using a biscuit cutter, cut out the biscuits (cookies) and place them on a prepared baking sheet (tray). Bake for 5–7 minutes, or until lightly browned. Allow to cool completely, then store in an airtight container in the fridge.

The Big Basic

• 2 1/2 cups (300 g) whole wheat flour (substitute regular flour or oats if your dog is sensitive to wheat)
• 1 teaspoon (5 g) salt (or less)
• 1 egg
• 1 teaspoon (5 g) beef or chicken bouillon granules (can substitute beef or chicken broth/stock)
• 1/2 cup (120 mL) hot water
• Optional add-ins: bacon or chicken broth, eggs, oats, liver powder, wheat germ, shredded cheese, bacon bits

Preheat the oven to 350°F (175°C). Dissolve the bouillon in hot water. Add the remaining ingredients and knead the dough until it forms a ball (about 3 minutes). Roll the dough to about 1/2 inch (1.3 cm) thick. Cut into slices or bone shapes. Place the dough pieces on a lightly greased baking sheet (tray). Bake for 30 minutes.

Pumpkin Balls

• 1/2 cup (120 mL) canned pumpkin
• 4 tablespoons (60 mL) molasses
• 4 tablespoons (60 mL) water
• 2 tablespoons (30 mL) vegetable oil
• 2 cups (240 g) whole wheat flour
• 1/4 teaspoon (1 g) baking soda
• 1/4 teaspoon (1 g) baking powder
• 1 teaspoon (2.5 g) cinnamon (optional)

Preheat the oven to 350°F (175°C). In a bowl, mix the pumpkin, molasses, vegetable oil, and water. Add the whole wheat flour, baking soda, baking powder, and cinnamon, stirring until the dough softens. Scoop out small spoonfuls of dough and roll into balls with your hands (wet hands work best). Place the balls on a lightly greased baking sheet (tray) and flatten with a fork. Bake for about 25 minutes, or until the dough is firm.