Does anyone have Peanut butter dog-cookie recipes for pugs?
Question by MK: Does anyone have Peanut butter dog-cookie recipes for pugs?
With all the food recalls and worry about food allergies, does anyone have any reliable, safe cookie recipes for pugs and which ingredients in dog-cookies should we avoid ?
Best answer:
Answer by Savanahs Mommy
I have made all of these and even sold them at craft fairs… dogs love ‘em and people buy them up!!!!smile
stay away from onion and/or onion powder.. its toxic to dogs.. You can also get CAROB chips and melt them with and dip the ends of the cookies in them and your dogs will love them…. yummmmmmmmmmm
Peanut Butter Puppy Poppers
contributed by Nicole Curran, owned by a pug in Delaware
•2 cups whole-wheat flour
•1 tbsp. baking powder
•1 cup peanut butter (chunky or smooth)
•1 cup milk
Preheat oven to 375′F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. — This is the original recipe, but I have found the cookies burn easily.
Milk Bone Dog Biscuits
•3/4 cup hot water
•1/3 cup margarine
•1/2 cup powdered milk
•1 teaspoon salt
•1 egg, beaten
•3 cups whole wheat flour
•Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar
In large bowl pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.
Super Simple Chunky Peanut Dog Treats
Natural peanut butter does not contain hydrogenated oil or sugar so it makes a more healthful treat for your pup.
I N G R E D I E N T S
2 cups whole wheat flour
1 tablespoon baking powder
1 cup chunky natural peanut butter
1 cup non fat milk
I N S T R U C T I O N S
Preheat your oven to 375 degrees.
Grease cookie sheets.
In large bowl, combine flour and baking powder. Use another bowl and combine the peanut butter and milk.
Add the milk and peanut butter mixture to the dry ingredients and mix well.
On floured surface, turn out the knead. Roll out to 1/4″ thick. Cut out using cookie cutters.
Place on baking sheets and bake for about 20 minutes or until lightly browned. Place on racks to cool then store in airtight containers.
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