5 delicious cookie recipes for dogs

For this year’s National Dog Cookie Day, we had the idea to make you a top 5 of the best dog cookie recipes! My collaborators and I found, prepared and tested five cookie recipes, with the help of our loyal jury of Storm and Praline. (See jury presentation below.)

Four of these wonderful recipes are from Joanna Anne and Shawn Messonnier’s book “La santé de votre chien: 50 recettes nourrissantes et savoureuses" (only available in French). And the fifth recipe comes from The Black Dog company.

If you only have one dog, we recommend you cut the recipes in half since they make large quantities (and don’t cook five recipes at the same time haha!) Or, you can prepare the dough, cook one part and keep the other in the freezer for later.

I hope you find these recipes useful and that they will make your fur babies happy. 

Enjoy your reading!

On the menu

Peanut Butter Delights

Pumpkin Bites

Apple & Molasses Delights

Liver Cookies

Black Dog Ginger Cookies

Peanut Butter Delights

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Preparation: 10 minutes

Portion: about 24 small delights

Ingredients

• ½ cup water

• 3 tablespoons peanut butter

• 1 ¼ cups (150 g) whole wheat flour

Instructions

1. Preheat oven to 180C / 350F.

2. Gradually mix all ingredients.

3. Spread the dough evenly on a baking sheet and cut into desired shapes.

4. Bake for 30 minutes or until crusty and golden brown.

Note: the delights can be kept for 2 to 3 weeks in an airtight container.

Pumpkin Bites

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Preparation: 15 minutes

Portion: about 36 bites

Ingredients

• ½ cup pumpkin puree (made from 450 g fresh pumpkin, cooked and puréed)

• 4 tablespoons black molasses

• 4 tablespoons water

• 2 tablespoons vegetable oil

• 2 cups (250 g) whole wheat flour

• 1 tsp cinnamon

• ¼ tsp artificial yeast

• ¼ tsp baking soda

Instructions

1. Preheat oven to 180C / 350F.

2. Mix pumpkin purée, molasses, water and vegetable oil.

3. Add and mix flour, cinnamon, baking powder and baking soda to form a soft dough.

4. Roll the dough into small balls, place on a baking sheet, press and prick with a fork.

5. Bake for 25 minutes or until dough is hard and crispy.

Note: can be kept for up to 2 weeks in an airtight container.

Apple & Molasses Delights

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Preparation: 15 minutes

Portion: about 36 delights

Ingredients:

• 2 cups (250 g) whole wheat flour

• ½ (55 g) oatmeal

• 1 grated apple

• 1 egg

• 4 tablespoons vegetable oil

• 2 tablespoons black molasses

• ½ cup water

Instructions:

1. Preheat oven to 180C / 350F.

2. Mix flour and rolled oats.

3. Whisk in apple, egg, vegetable oil, black molasses and water.

4. Slowly pour dry ingredients into liquid mixture and mix to form firm dough.

5. Roll the dough to a thickness of 5mm, cut into the desired shapes, then cook for 30 to 35 minutes or until the dough is firm and crispy.

Note: the delights can be kept for up to 2 weeks in an airtight container.

Liver Cookies

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Preparation: 20 minutes

Portion: about 36 cookies

Ingredients:

• 1 cup (225 g) dof cooked chicken liver puree

• 2 tablespoons vegetable oil

• ½ cup chicken broth

• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)

• 2 cups (250 g) whole wheat flour

• 1 cup (85 g) oatmeal

Instructions:

1. Preheat oven to 180C / 350F.

2. Mash the chicken liver in a food processor.

3. Mix the vegetable oil, chicken broth and parsley with the chicken liver, then add the flour and oatmeal to form a firm dough.

4. Roll the dough to a thickness of 5mm and cut to form small bites.

5. Cook for 30 minutes or until dough is firm and crisp.

Note: Cookies can be stored in the refrigerator for 2 weeks.

Black Dog Ginger Cookies

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Portion: about 6-7 dozen cookies

Ingredients

• ½ cup coarsely chopped fresh ginger

• 1 ½ cups canola oil

• 3 cups granulated sugar

• Plus 1 cup for rolling dropped cookie dough

• ¾ cup molasses

• 3 eggs

• 1 ½ teaspoons salt

• 1 tablespoon cinnamon

• 5 ¼ teaspoons baking soda

• ¾ teaspoon ground cloves

• 7 cups flour

Instructions

1. Preheat oven to 350 F.

2. Mix the fresh ginger with one half cup of the oil in a food processor until well minced.

3. In a large mixing bowl blend 3 cups of the sugar, molasses, and eggs.

4. Strain the ginger/oil mixture, reserving the liquid. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth.

5. In a separate bowl mix together the salt, cinnamon, baking soda, cloves and flour.

6. Add the dry mix to the wet mix and blend well.

7. Form dough into a ball and wrap tightly in plastic wrap and refrigerate for 2-3 hours.

8. Either line your cookie sheets with parchment paper or grease with butter.

9. Remove dough from wrap and divide into two. Place one roll back in the fridge as you work on the first half.

10. Roll out dough with a floured rolling pin to ¼ inch thick. Cut using a cookie cutter.

11. Sprinkle with reserved sugar.

12. Place on prepared cookie sheets and bake for 8 to 12 minutes, just until the tops crack.

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Jury Presentation

Storm

Labrador x Great Dane, 5 years old

Great glutton in all his splendour, Storm has a refined palette. As you might have noticed in the video, mister is selective of what he eats, although he always ends up eating everything under his snout (except lettuce of course). He is a big fan of peanut butter, meat and fruit, especially bananas.

Storm’s Top 4

1. Apple & Molasses Delights

2. Pumpkin Bites

3. Liver Cookies

4. Peanut Butter Delights

Praline

Golden Retriever, 2 years old

If eating as fast as lightning was a sport, Praline would probably make it to the Olympics. Indeed, our little national lady is as gluttonous as her cousin despite her small size that would suggest otherwise. Praline is a big fan of homemade treats, especially cookies.

Praline’s Top 4

1. Pumpkin Bites

2. Liver Cookies

3. Apple & Molasses Delights

4. Peanut Butter Delights

*Due to some technical difficulties, the taste test was done before the last recipe was baked.