I’ve been looking forward to trying this recipe because I’ve never used carob powder before. And, to the best of my knowledge, my dog, Banjo, has never had anything containing carob.
But she could barely unglue her snout from the bag of carob powder I brought home from the store and was my constant shadow as I whipped these quick biscuits together.
Wheat- and Gluten-Free Carob Dog Biscuits
- 1 cup white rice flour
- ½ cup carob powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¾ cup water
- Heat your oven to 350 F.
- Mix all ingredients in a large bowl and knead until a dough is formed and smooth. Add more water if the dough is too dry.
- Roll onto a heavily floured surface ¼-inch thick, and cut biscuits with a small cookie cutter.
- Place them on a nonstick cookie sheet.
- Bake 10–15 minutes or until the cookies start to crackle.
- Cool on a wire rack and refrigerate extra cookies.
Not wanting to overdo my dog treat supplies, I cut this recipe in half and came out with about 2 dozen cookies. I also had only brown rice flour, but it was a perfect substitute for the white rice flour.
The dough was extremely soft, so I recommend rolling it out slowly and gently.
The finished biscuits were little crunchy delights that Banjo seemed to thoroughly enjoy.
I admit I didn’t try any myself, but it looks as though Banjo is a fan of carob cookies. Maybe I’ll have to find a human treat recipe to try it out for myself.
Adapted from Doggy Dessert Chef.
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