Halloween isn’t just for kids — let your dog join in on the fun and bake some festive treats for them!
These recipes are fun, creative, and safe for your dog. In ten steps or less, create unique treats that will leave your pup wagging and wanting more.
1. Pumpkin and Peanut Butter Treats
Ingredients:
1 cup oats (old fashioned, 1-minute oats, or instant) , plus more if needed- see instructions
1/3 cup pumpkin pureé (not pumpkin pie filling)
1/4 cup natural peanut butter
Directions:
Preheat your oven to 300F (150C). Line a baking sheet with parchment paper.
Add the oats to a food processor and grind until they reach a fine powder. Add in the pumpkin and peanut butter and blend until a sticky dough is formed.
Remove from the processor and roll out on a lightly floured surface. (Use whole wheat flour, more ground oats, or another flour that you have on hand). Cut out cookies using a small cookie cutter of any shape, or alternatively just cut into squares with a knife.
Lay the treats on the prepared baking sheet and bake fo 25 to 30 minutes, until the treats are dry and hard. Let cool before giving to your pup and then store in an airtight container.
2. Chicken Pops
Ingredients:
4 bully sticks
2 oranges
1 ripe banana
1 lemon
1 cooked chicken breast
1 Tbsp honey
3 cups water
Directions:
1. Tape BestBullySticks in an upright position in your plastic cups.
2. Pour 1/4 cup of the first layer mixture into the bottom of each cup, allow it to freeze for 30 minutes.
3. Repeat pouring the layers 1/4 cup at a time, allowing them to set 30 minutes in between, until they are all used.
4. Freeze for 8 hours to allow them to fully set.
5. Run warm water around the mold to remove the pops.
Makes 4 pops.
3. Peanut Snack Sandwiches
Ingredients:
2 Tbsp canola oil
1/2 cup all-natural peanut butter
1 cup water
1 1/2 cups whole wheat flour
1 1/2 cups white flour
peanut butter, for serving
Directions:
Preheat oven to 350°F.
1. In a large bowl combine canola oil, peanut butter and water.
2. Add both types of flour, and work the dough together.
3. Wrap in plastic and leave it for around 30 minutes.
4. Knead dough into a firm ball and roll to 1⁄4 inch thickness.
5. Use a small glass or cookie cutter and cut out small circles.
6. Place on a parchment paper-lined cookie sheet.
7. Sprinkle with peanuts, and press them lightly into mixture.
8. Bake for 10 to 12 minutes.
9. Cool on a wire rack.
10. Store in a jar with a tight lid.
When your dog has been good, sandwich a little peanut butter between two cookies and serve.
4. Candy Corn Dog Treats
Yield: depends on the size of ice cube tray
Ingredients:
1-2 small bananas
1 cup plain non-fat yogurt, divided
1/2 cup canned pumpkin
silicone ice cube tray
Directions:
Fill ice cube trays 1/3 full with plain yogurt, then place molds in the freezer. Freeze for 1-2 hours, or until yogurt is set.
In a small bowl or glass, mix together 1/2 cup yogurt with canned pumpkin. Stir until combined, then pour over frozen yogurt in ice cube molds, making sure to leave space at the top for third layer.
Return to freezer for another 1-2 hours, or until set.
Mash banana(s) in a small bowl and stir in any remaining yogurt, then pour over frozen pumpkin layer in mold.
Freeze until set.
Pop treats out and serve as needed.
5. Apple Crunch Pupcakes
Ingredients:
2 cups water
¼ cups apple sauce (I used Mott’s Natural)
¼ tsp vanilla extract
1 egg
4 Tbsp honey
4 cups whole wheat flour
1 Tbsp baking powder
1 cup chopped apples (about 1 apple)
Directions:
Preheat oven to 350 degrees F.
In a large bowl mix water, apple sauce, vanilla, egg, and honey together with a whisk.
Combine whole wheat flour and baking powder and stir into wet ingredients.
Fold in chopped apples.
Spoon mixture into greased muffin tins.
Bake for 35 minutes; let cool.
6. Frozen Blueberry Skull Treats
Ingredients:
1 ½ cup greek yogurt
1 cup frozen blueberries
Directions:
Add some plain greek yogurt and blueberries to my smoothie blender
Blend away until smooth
Fill the ice cube tray
Freeze for about 30 minutes or until solid
Serve as needed
7. Pumpkin Spice Dog Treats
Ingredients:
5 TB vegetable oil
3 tsp xanthan gum
1 1/2 cups canned pumpkin puree
1 cup of unsweetened applesauce
4 eggs
1 cup cooked sweet potato mashed or riced
4 tsp pumpkin spice
2 1/2 cups coconut flour
1 1/2 cups of rice flour
1 1/2 cups almond meal
raw pepitas
Directions:
In a large mixing bowl, whisk together the oil and xanthan gum.
Add in the pumpkin, applesauce, sweet potato, eggs and pumpkin spice and whisk until smooth.
Fold in the flour and almond meal with a spatula and then knead with your hands until the dough is thoroughly mixed.
Shape dough into a couple disks and cover in plastic wrap.
Chill dough at least 4 hours or overnight.
Preheat oven to 250F
Roll dough out to a thickness of 1/4 inch between two pieces of parchment paper.
Cut out shapes using a cookie cutter.
Place cutouts on parchment lined cookie sheets.
Bake for two hours, rotating the pans every 30 minutes.
Turn the oven to warm setting and open door slightly to vent.
Dry dog treats until they have a good snap broken in half.
Place treats in a few airtight containers, freezing some for later.
8. Gluten-Free Halloween Dog Treats with Banana and Coconut
Ingredients:
2 bananas
1/4 cup coconut oil
1/2 tsp vanilla extract (optional)
1/2 tsp coconut extract (optional)
1 egg
2 cups oat flour (pulverized rolled oats)
1 cup coconut flour
2 tsp of baking powder
1/2 cup unsweetened dried coconut flakes
Directions:
Preheat oven to 350º
Add peeled and sliced bananas, coconut oil, and extract to food processor bowl and blitz until smooth, then add egg.
Add flours, baking powder, and coconut flakes and pulse the food processor until dough forms
Turn dough out onto a floured surface and work with hands adding additional flour until the dough is ready to roll out.
Divide dough in half and roll out to a quarter inch thickness.
Cut dough into seasonal shapes or whatever your dog likes best and transfer to the parchment lined cookie sheets.
Bake for 30 minutes or until just beginning to brown around the edges.
9. Sweet Potato Flax Snacks Dog Treats
Ingredients:
1/4 Cup Ground Flax Seed
1 1/4 cups Oat Flour
1 4 oz. Jars of Sweet Potato Baby Food
2 Tbsp water
Directions:
Preheat oven to 350º
Line two cookie sheets with parchment and set aside.
In a food processor, grind flax seeds to a powder. Add rolled oats and blitz until a floury texture is achieved.
Add the sweet potato and blitz to combine. Add water as necessary to achieve a well-mixed dough.
If the dough is way too sticky to work with, you can cover and refrigerate to give the flax time to finish expanding.
Use additional flour to roll out the dough,
Cut out cookies and place on parchment-lined baking sheet.
Bake for 20 minutes or until golden brown.
10. Peanut Butter Shortbread Cookies
Ingredients:
1 1/4 cups natural peanut butter (check ingredients for dangerous xylitol)
3/4 cup milk (nut milk is fine, too)
2 cups oat flour (made from rolled oats in the food processor)
1/4 cup tapioca flour (you can replace with any other flour — tapioca flour improves crumbly texture)
Directions:
Preheat oven to 350º
Line two cookie sheets with parchment and set aside.
In a food processor, grind flax seeds to a powder. Add rolled oats and blitz until a floury texture is achieved.
Add the sweet potato and blitz to combine. Add water as necessary to achieve a well-mixed dough.
If the dough is way too sticky to work with, you can cover and refrigerate to give the flax time to finish expanding.
Use additional flour to roll out the dough,
Cut out cookies and place on parchment-lined baking sheet.
Bake for 20 minutes or until golden brown.
