These recipes are reviewed for general safety as occasional treats in otherwise healthy dogs. However, these recipes may not be suitable for all dogs. Dogs struggling with obesity, wheat allergies, lactose intolerance, sensitive stomachs, or prone to pancreatitis for example may not benefit from these recipes. It is your responsibility to ensure your dog can cope with everything you feed them. We recommend asking your vet before including these treats in your dog’s diet. Refer to the articles in the sources for a full discussion of the risks and benefits of ingredients.

• Preheat the oven to 400°F. Line a couple of cookie baking trays with parchment paper and set to the side.
• Whisk carob powder, cornmeal, and flour together in a bowl.
• Mix egg, water, oil, peanut butter, and honey in a different bowl.
• Stir wet and dry ingredients together to form a dough.
• Roll your dough to about 1/4” thickness. Use heart-shaped (or whatever-shaped!) cookie cutters to cut cookies out.
• Bake for 15 minutes, then cool in the oven for 10 minutes.
• For the glaze, mix the ingredients in the third bowl.
• Use a piping bag or spatula to spread the glaze on the cookies.
• Put glazed cookies in the fridge for at least 4 hours before serving.

• Preheat oven to 350°F.
• Mix peanut butter and eggs in a bowl.
• Add carob powder, polenta, and rolled oats to the mix. If the mixture is thick, add the tablespoons of water. Stir until fully combined.
• Roll the mixture into balls about the size of a walnut.
• Into each carob ball, press a carob button.
• Bake 25 minutes.
• Let cookies cool for at least 10 minutes before serving.

• Preheat oven to 350°F.
• Line baking sheets with parchment paper.
• In a large bowl, mix applesauce, eggs, oat flour, and peanut butter. If the dough is sticky after mixing these thoroughly, add more oat flour as needed.
• Roll the dough out until it’s at 1/4” thickness.
• Use cookie cutters to cut treats, then place shapes on the baking sheets.
• Bake for 20 to 25 minutes. Treats will be slightly dark around the edges when done.
• Set treats aside to cool.
• Meanwhile, melt carob chips in a shallow bowl and stir until smooth.
• Place chopped (or crushed) peanuts in a shallow bowl.
• Take cooled dog treats and dip the top of one half into the carob, then quickly roll that half in the chopped peanuts.
• Set treats aside to let the carob harden, then serve!

• Preheat oven to 350°F.
• Combine five tablespoons of pumpkin puree, coconut oil, maple syrup or honey, and eggs in a bowl.
• Begin stirring in flour a bit at a time. The dough should be smooth but not sticky, and you should be able to knead it. You may not need to use all three cups of flour to achieve this.
• Separate the dough into three separate but equal portions and set two aside.
• Keep the last portion in the bowl and knead in carob powder and the last tablespoon of pumpkin puree.
• Once finished, set all dough in the refrigerator for about 30 minutes.
• Once the dough is chilled, remove it from the refrigerator and separate it into 1” dough balls.
• Next, smoosh all those dough balls together in random patterns and knead to achieve the marbled look of the treats.
• Once accomplished, roll the dough into 1/4” thickness and cut out shapes for your treats.
• Before sticking treats in the oven, poke each one several times with a toothpick to make tiny holes that will keep the treats from bubbling.
• Bake for 15 to 18 minutes.
• Let cool and serve!