{Recipe Source: The Huffington Post}

servings: 25 treats 
active time: 25 minutes 
total time: 1 hour and 45 minutes (includes chilling time)

1 banana
1 large egg
1/3 cup natural peanut butter
1 tablespoon plus one teaspoon honey
1 tablespoon flax seeds
1/4 cup crisp cooked bacon, finely chopped (from about 3 strips; optional)
1/2 cup rolled oats
1 1/2 cups whole wheat flour

1. In a medium bowl, mash the banana until smooth. Add the egg and peanut butter and stir until well combined. Stir in 1 tablespoon of the honey, along with the flax seeds, bacon, and oats. Add the flour and stir until evenly combined (the dough will be very thick). Wrap the dough tightly in plastic wrap and chill in the refrigerator for about 1 hour.

2. Remove dough from the refrigerator and line 2 large baking sheets with parchment paper.

3. Position a rack in the upper third of the oven and a second rack in the lower third then preheat the to 350°F.

4. On a lightly floured surface with a lightly floured rolling pin, roll out the dough to 1/3 inch thickness. Using a cookie cutter, cut out as many biscuits as possible and transfer to the prepared baking sheets, leaving about 1/2 inch between treats.

5. Gather any scraps and kneed them until combined. Reroll the dough and cut out more treats. Repeat until you run out of dough.

6. In a small bowl, whisk the remaining 1 teaspoon of honey with 1 tablespoon of water until the honey is dissolved. Using a pastry brush, lightly brush the tops of the treats with the honey mixture.

7. Bake the treats, switching them between the upper and lower racks about halfway through baking, until they are golden brown, about 20 minutes. Transfer to a wire rack and cool completely.

Homemade Cheddar and Beef Dog Treats

Author: Kiki Kane
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: varies
Category: Special Occasion

SCALE 1x2x3x


1 cup nonfat yogurt (if your dog is lactose intolerant, substitute pureed pumpkin)
2 no-sodium bouillon cubes
1 tbsp turmeric
2 tbsp olive oil (leave this out if your dog can’t tolerate fat)
1 cup finely shredded low-fat cheese (if your dog is lactose intolerant, substitute ¼ cup nutritional yeast)
2 cups rolled oat flour (you can make this at home by pulverizing rolled oats in your food processor)
2 cups whole wheat flour (you can substitute with any dog-friendly gluten-free flour like coconut or tapioca)
2 eggs


Natural food coloring
Sesame seeds for hamburger buns
Sausage-style dog treats for mini corndogs
OPTIONAL: gloves to protect your hands from food coloring


Preheat the oven to 350º

In a stand mixer, set the yogurt, olive oil, bouillon cubes, and turmeric to stir.

Once everything is fully combined and the bouillon has fully dissolved, add the finely grated cheese and stir.

Add the flour a cup at a time and continue mixing, adding the eggs when the mixture starts to look dry (about halfway through the flour)

Once all the flour is well incorporated, divide the dough into three parts, one large and two smaller, into separate bowls.

Next, we will mix in the food coloring. You may want gloves at this point, the red is the most staining of the three colors.

The largest portion will be used for the buns, taco shells, and corndog coating so we will add yellow food coloring a bit at a time, working it in your hands until evenly incorporated.

The smaller two will be the green for lettuce and the red for the meat. The green will be easy to color and the red will take the most food coloring to get to the right shade. You may need to add a touch of the green or yellow to the red at some point to darken your shade of red and not wind up hot pink. 

Keep all the doughs covered or pop into Ziploc bags to keep the dough from drying out. The covered dough can last up to a week in the fridge.