Gourmet Dog Cookies

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Total Time
10mins
Prep
10 mins
Cook
0 mins

This recipe was adapted from another on Recipe Zaar. My dogs loved the original, but they practically turn inside out for this one. We raise our own beef, but do not use the organ meats. (The recipe says "beef" because the web site does not recognize "organ meats.") I chop the meats up (raw or cooked), then puree them in my food processor. You can also use left-over meats of any kind in these. I freeze the puree in 1 cup containers to use for the dog cookies. They're healthy and they love them!

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Ingredients

Nutrition
  • 2 cups whole wheat flour
  • 34 cup rolled oats
  • 12 cup powdered milk (I've used milk in it's place and reduced the water when I don't have dry milk)
  • 14 teaspoon garlic powder
  • 1 egg, beaten
  • 5 tablespoons olive oil (If you want a REALLY healthy cookie, substitute Udo's Choice Oil Blend with Omegas 3, 6, 9 and ESF's)
  • 14 cup water
  • 1 cup beef, pureed. (I have combined meats, as well.)

Directions

  1. Preheat oven (see choices below).
  2. In large bowl, mix all ingredients together. The dough will be thick and possibly sticky.
  3. Knead on floured surface. If really sticky, add a bit of flour as you knead until dough does not stick to hands or board.
  4. Roll out to about 3/4" thick.
  5. Cut into squares or use a simple cookie cutter. Yield depends on size of cookie.
  6. Bake on lightly sprayed sheet according to following directions. You may line sheet with tin foil to make clean up easier.
  7. I have baked these two different ways. One is at 350 F for 22 minutes, but I recommend this way only if you will use the cookies rather quickly. The other is to use a convected oven set at about 200 F and "dehydrate" the cookies until they are hard and crunchy. (They don't "give" when you push on the centers.) This will prevent spoiling if stored for awhile.
  8. Let cool.
  9. Store in a sealed container with moisture-reduction baggies such as those that come in shoe boxes, etc.
Most Helpful

5 5

These worked out great! I used liver and added the cooking water instead of plain water, and used lard instead of oil. To save my sore wrist I rolled the dough into a log and cut it into rounds. The cookies were a big hit. I especially appreciate the tip on long slow baking to dry them out. Mine took longer--cut them too thick, I guess--so I turned off the oven and left them in overnight. I wish I lived near you, I'd buy all those homegrown beef livers. Yum!