Bonus Dog Treat Recipes

These homemade dog treat recipes are simple, wholesome, and designed to complement the meals in your cookbook.

Perfect for training sessions, enrichment toys, or the occasional reward, each recipe uses straightforward ingredients you can feel good about serving.

Choose a few favourites, batch bake if you like, and keep them on hand for those well-earned tail wags.

Prep Time: 10 minutes
Cook Time: 12–15 minutes
Makes: 24–30 small bites

Ingredients

• 1 cup oat flour
• ½ cup natural peanut butter (xylitol-free)
• 1 egg

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix all ingredients until a dough forms.
3. Roll into small pea-sized balls.
4. Place on lined tray and flatten slightly.
5. Bake 12–15 minutes until lightly firm.
6. Cool completely before serving.

Storage: Refrigerate up to 5 days. Freeze up to 2 months.

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Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 16 squares

Ingredients

• 1 cup cooked, mashed sweet potato
• ½ cup canned salmon (drained, boneless)
• 1 egg
• ½ cup oat flour

Instructions

1. Preheat oven to 350°F.
2. Mix all ingredients until combined.
3. Press into a small lined baking dish.
4. Bake 20 minutes until set.
5. Cool and cut into squares.

Storage: Refrigerate 4–5 days. Freeze up to 2 months.

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Prep Time: 10 minutes
Cook Time: 18 minutes
Makes: 20 small chews

Ingredients

• ½ cup pumpkin puree (plain)
• ½ ripe banana, mashed
• 1 cup oat flour

Instructions

1. Preheat oven to 325°F (160°C).
2. Combine ingredients into soft dough.
3. Form small bite-sized pieces.
4. Bake 18 minutes until lightly firm but not hard.
5. Cool fully.

Storage: Refrigerate 5 days. Freeze 2 months.

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Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 18 biscuits

Ingredients

• 1 cup finely grated carrot
• ½ cup unsweetened applesauce
• 1½ cups whole wheat flour
• 1 egg

Instructions

1. Preheat oven to 350°F.
2. Mix all ingredients to form dough.
3. Roll out and cut shapes.
4. Bake 25 minutes until firm.
5. Cool completely.

Storage: Refrigerate 5 days. Freeze 3 months.

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Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 24 small bites

Ingredients

• 1 cup cooked shredded chicken
• ½ cup shredded carrot
• ½ cup cooked white rice
• Chopped basil
• 1 egg

Instructions

1. Preheat oven to 350°F.
2. Blend ingredients in food processor.
3. Form small balls.
4. Bake 20 minutes until cooked through.
5. Cool before serving.

Storage: Refrigerate 4 days. Freeze 2 months.

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Prep Time: 10 minutes
Chill Time: 2 hours
Makes: 30 small drops

Ingredients

• 1 cup plain Greek yogurt
• ¼ cup mashed blueberries

Instructions

1. Mix yogurt and blueberries.
2. Spoon small drops onto parchment paper.
3. Freeze 2 hours until solid.
4. Store frozen.

Storage: Keep frozen up to 2 months.

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Prep Time: 5 minutes
Chill Time: 3 hours
Makes: 20 cubes

Ingredients

• ½ cup natural peanut butter
• 1 mashed banana
• ½ cup plain yogurt

Instructions

1. Mix all ingredients.
2. Spoon into silicone mold or ice cube tray.
3. Freeze until firm.

Storage: Keep frozen up to 2 months.

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Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 18 biscuits

Ingredients

• 1 can sardines in water (drained)
• 1 egg
• 1 cup oat flour

Instructions

1. Preheat oven to 350°F.
2. Mash sardines thoroughly.
3. Mix with egg and flour.
4. Form biscuits and bake 20 minutes.
5. Cool fully.

Storage: Refrigerate 4 days. Freeze 2 months.

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Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 20 biscuits

Ingredients

• ¾ cup pumpkin puree
• 1 egg
• 1 cup oat flour
• 1 tbsp ground flaxseed

Instructions

1. Preheat oven to 350°F.
2. Combine ingredients.
3. Roll and cut shapes.
4. Bake 25 minutes until firm.
5. Cool completely.

Storage: Refrigerate 5 days. Freeze 2 months.

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Prep Time: 15 minutes
Cook Time: 18 minutes
Makes: 20 mini meatballs

Ingredients

• 1 lb ground turkey
• 1 egg
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 350°F.
2. Mix ingredients gently.
3. Form small marble-sized balls.
4. Bake 18 minutes until cooked through.
5. Cool fully.

Storage: Refrigerate 4 days. Freeze 2 months.

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Prep Time: 10 minutes
Cook Time: 2 hours (low bake)
Makes: 15–20 slices

Ingredients

• 1 large sweet potato

Instructions

1. Preheat oven to 250°F (120°C).
2. Slice thinly.
3. Place on lined tray.
4. Bake 2 hours, flipping halfway.
5. Cool completely.

Storage: Refrigerate 5 days. Freeze 3 months.

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Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 30 tiny cubes

Ingredients

• ½ lb chicken livers
• ½ cup oat flour
• 1 egg

Instructions

1. Preheat oven to 350°F.
2. Blend ingredients until smooth.
3. Spread thinly in lined pan.
4. Bake 15 minutes.
5. Cool and cut into small cubes.

Storage: Refrigerate 3 days. Freeze 2 months.

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Prep Time: 10 minutes
Cook Time: 18 minutes
Makes: 20 treats

Ingredients

• 1 cup grated carrot
• 1 egg
• 1 cup oat flour
• 1 tbsp unsweetened shredded coconut

Instructions

1. Preheat oven to 325°F.
2. Mix ingredients.
3. Form small bites.
4. Bake 18 minutes.
5. Cool fully.

Storage: Refrigerate 5 days. Freeze 2 months.

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Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 24 bites

Ingredients

• 1 can tuna in water (drained)
• 1 egg
• ¾ cup oat flour
• 1 tbsp chopped parsley

Instructions

1. Preheat oven to 350°F.
2. Mix ingredients well.
3. Form small balls.
4. Bake 15 minutes.
5. Cool completely.

Storage: Refrigerate 4 days. Freeze 2 months.

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Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 18 biscuits

Ingredients

• ½ cup finely diced apple (no seeds)
• 1 cup oat flour
• 1 egg
• ¼ tsp cinnamon

Instructions

1. Preheat oven to 350°F.
2. Mix ingredients to form dough.
3. Roll and cut shapes.
4. Bake 20 minutes.
5. Cool fully.

Storage: Refrigerate 5 days. Freeze 2 months.

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Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 20 mini bites

Ingredients

• 2 eggs
• ½ cup finely chopped spinach
• ½ cup oat flour

Instructions

1. Preheat oven to 350°F.
2. Mix ingredients thoroughly.
3. Spoon into mini silicone mold.
4. Bake 15 minutes.
5. Cool before serving.

Storage: Refrigerate 4 days. Freeze 2 months.

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Prep Time: 10 minutes
Cook Time: 18 minutes
Makes: 20 biscuits

Ingredients

• ¼ cup mashed blueberries
• 1 cup oat flour
• 1 egg

Instructions

1. Preheat oven to 350°F.
2. Combine ingredients.
3. Form small biscuits.
4. Bake 18 minutes.
5. Cool fully.

Storage: Refrigerate 5 days. Freeze 2 months.

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Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 18 mini muffins

Ingredients

• 1 cup cooked shredded chicken
• ½ cup pumpkin puree
• 1 egg
• ½ cup oat flour

Instructions

1. Preheat oven to 350°F.
2. Mix ingredients.
3. Spoon into mini muffin tray.
4. Bake 20 minutes.
5. Cool completely.

Storage: Refrigerate 4 days. Freeze 2 months.

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Prep Time: 10 minutes
Cook Time: 22 minutes
Makes: 20 thin crisps

Ingredients

• ½ cup peanut butter (xylitol-free)
• 1 egg
• ¾ cup oat flour
• 1 tbsp ground flaxseed

Instructions

1. Preheat oven to 350°F.
2. Mix ingredients to form dough.
3. Roll thin and cut small shapes.
4. Bake 22 minutes until crisp.
5. Cool fully.

Storage: Refrigerate 5 days. Freeze 2 months.

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Prep Time: 5 minutes
Freeze Time: 2 hours
Makes: 25 buttons

Ingredients

• 1 cup plain Greek yogurt
• ¼ cup mashed strawberries

Instructions

1. Mix yogurt and strawberries.
2. Spoon small drops onto lined tray.
3. Freeze until solid.
4. Store frozen.

Storage: Keep frozen up to 2 months.