Christmas Cookies!!

By December 11, 2012 Holidays

While doing your christmas baking over the holidays, don’t forget to include something tasty for your pets!   Below are some recipes that are safe for pets.  Please be sure to follow ingredient list exactly.  When baking for pets we want to use natural products that don’t include all the processed sugars.

Treats should not exceed 10% of your pets diet. These recipes are suitable for a healthy animal with no pre-existing health conditions. If your pet has food allergies or health issues, please consult your veterinarian before adding new types of food to their diet, as this could be potentially harmful.

A Quick Tip:
Dogs don’t care about the shape of their cookies. They’re only interested in the taste. We recommend cutting cookies into squares because it’s easy. But if you have cookie cutters, feel free to use them with one word of caution: take care to ensure that the size and shape of the cookie is safe for the size of your dog. For instance, if the cookies are small and round, your dog may not chew them enough and may even swallow them whole, which could lead to choking. Since cookies are hard, shapes with sharp pointy edges, such as stars, may cut your dog’s mouth or become lodged in his/her esophagus.

Peanut Butter Dog Cookies

Makes about 1 lb (500 g) of cookies

  • Nonstick baking sheets
  • Rolling pin – Pizza cutter
  • 1 cup +1 tbsp water (265 mL)
  • 1 cup smooth natural peanut butter 250 mL
  • 1 large egg 1
  • 1 tsp vanilla 5 mL
  • 4 cups whole wheat flour 1 L
  • 1/2 cup cornmeal 125 mL
  1. Preheat oven to 350 F (180 C).  In a large bowl, whisk together water, peanut butter, egg and vanilla. Stir in flour and cornmeal until well incorporated.
  2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness.
  3. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.
  4. Bake in preheated oven, in batches if necessary, for 18 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 20 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
  5. Carrot and Cinnamon Puppy Treats

Makes about 1 lb (500 g) of treats

  • Nonstick baking sheets – Food processor
  • Rolling pin – Pizza cutter
  • 4 cups whole wheat flour 1 L
  • 1/2 cup cornmeal 125 mL
  • 1 tsp ground cinnamon 5 mL
  • 1 cup chopped carrot 250 mL
  • 1/2 cup water 125 mL
  • 2 tbsp each canola oil and liquid honey 25 mL
  • 1 large egg 1
  • 1 tsp vanilla 5 mL
  1. Preheat oven to 350 F (180 C).  In a large bowl, combine flour, cornmeal and cinnamon. In a food processor, combine carrot, water, oil, honey, egg and vanilla. Puree until smooth. Pour over dry ingredients and stir until well incorporated.
  2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into 1/2-inch (1 cm) squares. Place about 1/2 inch (1 cm) apart on baking sheets.
  3. Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 25 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

 

Carrot Apple Oatmeal Flax Dog Cookies

Makes about 1 lb (500 g) of cookies

  • Nonstick baking sheets – Food processor
  • Rolling pin – Pizza cutter
  • 3 cups whole wheat flour 750 mL
  • 1 cup quick-cooking rolled oats 250 mL
  • 2 tbsp flaxseeds 25 mL
  • 1/2 tsp ground cinnamon 2 mL
  • 3/4 cup water 175 mL
  • 1/2 cup chopped carrot 125 mL
  • 1/4 cup finely chopped cored apple 50 mL
  • 2 tbsp each blackstrap molasses 25 mL
  • and canola oil
  • 1 large egg 1
  • 1 tsp vanilla 5 mL
  1. Preheat oven to 350°F (180°C).  In a large bowl, combine flour, oats, flax seeds and cinnamon. In a food processor, combine water, carrot, apple, molasses, oil, egg and vanilla. Puree until smooth. Pour over dry ingredients and mix well.
  2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.
  3. Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300°F (150°C). Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

 

Pumpkin Biscotti Dog Treats

Makes about 1 lb (500 g) of Biscotti

  • Nonstick baking sheets
  • 1 cup canned pumpkin puree 250 mL (not pie filling)
  • 1/4 cup each liquid honey and water 50 mL
  • 2 tbsp canola oil 25 mL
  • 1 large egg 1
  • 1 tsp vanilla 5 mL
  • 4 cups all-purpose flour 1 L
  • 1 tsp ground cinnamon 5 mL
  • 1/4 tsp baking powder 1 mL
  • 1/4 tsp baking soda 1 mL
  1. Preheat oven to 350°F (180°C).  In a large bowl, whisk together pumpkin puree, honey, water, oil, egg and vanilla. Stir in flour, cinnamon, baking powder and baking soda until well incorporated.
  2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Divide dough into 2 equal pieces. Shape each piece into a log. Flatten the logs to make about 4 inches (10 cm) wide.
  3. With a fork, poke holes all over the surface of the logs. Place about 4 inches (10 cm) apart on baking sheet.
  4. Bake in preheated oven for 35 to 40 minutes or until firm. Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F (150°C).
  5. With a sharp knife, cut each log into 1/4-inch (0.5 cm) thick slices. Place, cut side down, about 1/2 inch (1 cm) apart on baking sheets. Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

 

Barley Apple Cinnamon Dog Cookies

Makes about 1 lb (500 g) of cookies

  • Nonstick baking sheets – Food processor
  • Rolling pin – Pizza cutter
  • 2 cups barley flour 500 mL
  • 2 cups whole wheat flour 500 mL
  • 1 tsp ground cinnamon 5 mL
  • 1 cup water 250 mL
  • 1/2 cup chopped cored apple 125 mL
  • 2 tbsp canola oil 25 mL
  • 2 tbsp blackstrap molasses 25 mL
  • 1 large egg 1
  1. Preheat oven to 350 F (180 C).  In a large bowl, combine barley and whole wheat flours and cinnamon. In a food processor, combine water, apple, oil, molasses and egg. Puree until smooth. Pour over dry ingredients and stir until well incorporated.
  2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness.
  3. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.
  4. Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 30 minutes longer or until hard.
  5. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

 

Barley Banana Dog Cookies

Makes about 1 lb (500 g) of cookies

  • Nonstick baking sheets – Food processor
  • Rolling pin – Pizza cutter
  • 2 cups whole wheat flour 500 mL
  • 2 cups barley flour 500 mL
  • 1/2 cup brown rice flour 125 mL
  • 1 cup chopped peeled banana 250 mL
  • 1/2 cup water 125 mL
  • 2 tbsp canola oil 25 mL
  • 1 large egg 1
  • 2 tsp blackstrap molasses 10 mL
  1. Preheat oven to 350°F (180°C).  In a large bowl, combine whole wheat, barley and brown rice flours. In a food processor, combine banana, water, oil, egg and molasses. Puree until smooth. Pour over dry ingredients and stir until well incorporated.
  2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness.
  3. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.
  4. Bake in preheated oven, in batches if necessary, for 18 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300°F (150°C). Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

Tip: These delicious cookies have a hard, crunchy texture that provides abrasion for the teeth, which benefits your dog’s oral health

 

Carrot & Liver Crunchies (Cat or Dog)

  • 1/2 cup precooked chicken livers
  • 1/4 cup water
  • 1 1/4 cup whole wheat flour
  • 1/4 cup cooked carrot, mashed
  • 1 tablespoon soft margarine
  1. Preheat the oven to 325°F. Add the cooked chicken livers in a blender along with the water. Blend the two together for several seconds on the highest speed. If necessary, stop the blender and stir, or scrape down the sides to ensure an even mix. Blend the liver and water until completely pureed.
  2. In a medium sized mixing bowl, combine the flour with the margarine, by stirring the two together until then are well blended. The mixture will be dry, and should consist of coarse crumbs. Make sure to mix this well to avoid any large clumps.
  3. Add the liver mixture along with the mashed carrots. Then mix everything well, either by hand or with an electric mixer on a medium speed. As you mix, the ingredients will begin to form a dough and may become difficult to mix. As they do, use your hands to knead this mixture well, ensuring all the ingredients are fully mixed and incorporated into the dough.
  4. Transfer the dough out to a floured surface and knead for several minutes to make the dough soft and easy to work with. Then, use a rolling pin to roll the dough out to a sheet measuring about 1/4″ thick.
  5. Prepare a cookie or baking sheet by greasing it with margarine, or oil, or by spraying with non-stick cooking spray. Then using a knife, a pizza cutter, or other utensil, cut the dough into tiny square shapes, each measuring about 1″ square. As you cut out each square, arrange them onto the prepared cookie sheet.
  6. Continue with the remaining dough, reusing any scraps that form, until you can no longer make any more squares.
  7. Place the squares into the preheated oven. Bake for about 10 minutes, then remove them from the oven and allow them to cool completely before serving to your pet. Makes about 1 1/2 dozen liver crunchies.

 

HOLIDAY WARNING: Xylitol is an artificial sweeter that is found in sugar-free gums, candy and comes in a granulated form that is used for baking. Although this product is safe for humans, dogs metabolize this compound quickly, which causes their insulin levels to drop creating low blood sugar levels. Low blood sugar levels can lead to seizures, coma or even death. Xylitol has also been known to cause liver failure and bleeding which can lead to death. As little as 2 pieces of gum could create a potential life threatening situation for your pet, so ensure you pet is safe this holiday by keeping candies and baked goods safely out of your pet’s reach!

 

Have a safe & happy holiday!  From all the staff at the Thickson Road Pet Hospital, Whitby!!

 

Leave a Reply