Confession: I’m tempted to taste most of the dog treats I bake for Banjo.
Although usually I leave the taste testing to Her Royal Slobberiness, some of the recipes I try yield cookies that look good enough to serve at a human party.
As a perfect example, these carrot and almond butter dog treats cooked up to a golden, soft and chewy treat that left my kitchen smelling like almond butter pastries.
Admittedly I didn’t take a bite of Banjo’s newest treat, but she certainly enjoyed them.
Carrot and Almond Butter Dog Treats
- ½ cup almond butter (all natural and organic, with no added sugar or salt)
- ¾ cup milk
- 1 egg
- ⅔ cup shredded carrot
- 1½ cups flour
- 1 tablespoon baking powder
- ⅓ cup oatmeal
- Heat your oven to 325 F.
- In a medium bowl, combine the wet ingredients and mix well.
- In a second bowl, stir together the flour, baking powder and oatmeal.
- Combine the wet and dry mixtures until a tacky dough forms. If you use a stand mixer, you may have to switch to the dough hook.
- Roll out the dough on a lightly floured surface to ¼-inch thickness and cut out shapes with a cookie cutter.
- Place the biscuits on a nonstick baking sheet* and bake for 15 minutes.
- Flip the biscuits over and bake for another 10 minutes.
*If you don’t have a nonstick baking sheet, you can line your baking sheet with parchment paper or a silicone baking mat.
If I know a treat is going to be soft and chewy, I often use a larger cookie cutter because I can hold the biscuit and let Banjo take bites without dry crumbs falling everywhere.
These carrot and almond butter dog treats cooked up to a perfect softness that made for an ideal large cookie.
Banjo politely took her 3 bites before finishing one off, and the only mess I had to clean up was the typical puddle of drool.
Adapted from: Sally’s Baking Addiction.