I am going to just start by saying that this is, by far, the best recipe that I have on this site! I mean, it’s a cookie recipe for two of my furry, four legged best friends—Doc and Jillie!
For any and all of you who follow me on social media, you know that saying that I am obsessed with those two cuties is an understatement! They live with my mom, in Maine, and let me tell you that absence sure does make the heart grow fonder. I am one of those crazy ones who calls my mom to chat with them on the phone, who is always asking for photos, who spends more time with them when I am home visiting than anyone else…
…Roberto just loves that about me!
So, why did I decide to make this recipe right now of all times?! WELL! I was able to go home for a few days this past weekend, and I just couldn’t resist making these. This weekend was jam packed with friends and family, truly nonstop—and so little Doc and Jillie deserved a special treat as well!
What I love about this recipe is that there are only a handful of ingredients in them, and they can all, most likely, be found in your pantry right now. There’s no weird additives, no names you can’t pronounce, just some wholesome, healthy foods to keep your pups happy!
To start, I knew that carrots were a must. These two will whine forever sometimes until they get their carrot snacks—plus it’s super cute to have them do little tricks for them, of course! Also, any way to get some great vegetables into their diets is good with me. Next, a fat, such as peanut butter, is a great alternative to butter any day. Please make sure your pets are not allergic to peanuts/nuts before using any type of nut butters in these cookies!
I have used a combination of oats and whole wheat flour, but if you would rather use an almond meal, or another flour that you know your pets prefer, that is 100% an option. Luckily, the gluten structure is not important in these cookies!
An egg, some milk and/or water will bind these together, and before you know it, you have a great dough!
You may cut these cookies into any shape you would like. I have used a big and a little heart shaped cutter because, well, these two babes have stolen my heart forever! And to make all of you doggie parents out there feel at ease, both Doc and Jillie gobbled these up—and I even taste tested the batch a couple of times to make sure it wasn’t overly sweet as well as had a good texture…they are people-safe, too!
So, to all of my fellow pet infatuated folks out there, give those little ones something to show how much you appreciate them—the ones who will always snuggle, always play, always go for a walk, and always love you—they deserve it!
Carrots, shredded—2oz, or ¾ C
Peanut Butter—8 oz, or 1 C
Water—4 oz, or ½ C
Milk—2 oz, or ¼ C
Whole Wheat Flour—12 oz, or 2 C
Oats—1 oz, or ¼ C
Preheat your oven to 325˚ F.
In the bowl of your mixer, combine the shredded carrots and peanut butter.
Add the egg.
Alternating between the liquid and the dry ingredients, add to the mixer.
Once all is mixed together well, turn out your dough onto a lightly floured work surface.
Roll out the dough until it is about ¼” thick.
Using whatever cutters you would like—I used large and small heart cutters because, well, there’s a big and little doggie receiving these!—cut out cookies until you have no more dough left!
Unlike normal roll out cookie dough, this dough can be rolled and rerolled as many times as needed.
Put on a baking sheet lined with parchment paper, a Silpat or nonstick spray.
Bake for 15 minutes, flip them, and then another 15 minutes, so that they can get nice and toasty on each side.
*Note: if you want them softer or crunchier, the baking time may be adjusted, the 15 minutes is more on the crunchy side!*
Allow to cool and let your sweet little doggies enjoy!