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Dog Christmas cookie recipes

By gapnsw.com.au
Whilst we come together to eat, drink and be merry – there’s no reason why your pet should miss out! Your greyhound deserves holiday treats as much as you do, so whip up some great dog-friendly cookies this Christmas.

Here are some dog-friendly cookie recipes you can try which keep well in air-tight containers (but we think they will be gobbled up quick-smart!).

Cinnamon cookies

Ingredients:
·       3 cups of oat flour
·       2 tsp of cinnamon
·       1 egg
·       ¼ cup honey
·       ½ cup water

Instructions:
·       Preheat your oven to 180º
·       Combine all ingredients and stir until all ingredients are mixed in
·       Roll the dough into 3cm balls and place it on a baking tray lined with baking paper.
·       Flatten the balls to about 1cm thickness.
·       Bake for 20 minutes or until the treats are golden brown.
·       Store in an air-tight container at room temperature.

Ginger biscuits

Ingredients:
·       2 cups brown rice flour
·       1 tbs ground ginger
·       1 tsp of cinnamon
·       1 tsp turmeric powder
·       ¼ cup coconut oil (melted)
·       3 tbsp honey
·       1 egg
·       ¼ cup applesauce

Instructions:
·       Preheat oven to 160º
·       Combine dry ingredients until well combined.
·       Whisk coconut oil, honey, egg, and applesauce together and stir into the dry mixture.
·       Chill the dough in the fridge for 30 minutes.
·       Line a baking tray with baking paper
·       Roll the dough out to about 1cm thickness, and use cookie cutters to cut out desired shapes. ( or you can roll the dough into  2.5cm balls and flatten them with your palm)
·       Bake for 12-14 minutes or until golden brown.
·       Cool completely before treating your pooch.
·       Store in an air-tight container at room temperature.

Candy Cane Cookies
 
Ingredients:
·       ¾ cup of pumpkin puree
·       ¼ cup peanut butter
·       1 egg
·       3 cups oat flour
·       ¼ cup dried cranberries
·       ¼ cup water
 
Instructions:
·       Whisk pumpkin, peanut butter, and egg together.
·       Add half of the flour and mix well and then add the remaining flour.
·       Turn the dough out onto the counter and knead until a firm dough forms.
·       In a small saucepan, bring water and cranberries to a simmer and boil down until the water is bright red.
·       Strain the cranberry reduction and let the liquid cool completely.
·       Split your dough into equal halves.
·       Add the cooled cranberry juice to one of the halves (add it slowly until the mixture is the desired colour but not too wet).
·       Roll the dough from both halves into 5cm balls and then into long, skinny logs. (keep the two colours separate during this process)
·       Take one red and one plain long and twist them around each other to make a striped pattern.
·       Form a candy cane shape with the twisted strips and pinch the top and bottom edges lightly to seal the two strips.
·       Place baking tray and bake for 20-24 minutes or until the bottom begins to brown.
·       Cool completely before serving.
·       Store in an airtight container at room temperature.