Homemade Dog Biscuits: 15 Recipes

Using treats the right way

Treats work well as a reward during training, but also as a little attention in between. Be careful not to create the wrong associations: if you regularly hand out treats at the dinner table, your dog will beg there. Clear training against food guarding helps with multiple dogs. Never give treats when your dog is begging, jumping up on you or barking at you.

Reward your dog without any reason now and then, so he learns that treats are tied to "being good." But don't force him to ask you for them, and don't hesitate when giving.

Benefits of homemade treats

• No sugar, no dyes, attractants or preservatives
• Ingredients can be varied for dogs with allergies, diabetes or other conditions
• Flavor and size of the snacks individually adjustable

Allowed and forbidden ingredients

Suitable ingredients: fish, meat, vegetables, fruit, dairy products, eggs and grains or flour as a binder. For gluten intolerance: use corn, buckwheat or coconut flour. Peanut butter only without xylitol (toxic to dogs). Meat broth without onions and garlic.

If poisoning symptoms appear (vomiting, diarrhea, inflamed mucous membranes), see the vet immediately.

Basic equipment

• Mixing bowls and a hand mixer or food processor
• Rolling pin and cookie cutters (bones, hearts, animals)
• Baking sheet with parchment paper
• Cooling rack for cooling down

Storage

Meat-free biscuits keep for 2–3 weeks in an airtight container (glass or metal). Biscuits with meat only a few days, ideally in the fridge. Let them cool completely before storing, since condensation encourages mold. Hard-baked biscuits keep longer than soft ones. Freeze larger batches in portions and thaw as needed (keeps for several months). Store cool and dark, not next to the oven. Check regularly for mold or changes in smell.

Tips

Treats should make up no more than 10% of the daily calorie needs. A longer baking time makes harder biscuits (good for the teeth), while soft treats suit older dogs or dogs with dental problems. With new recipes, watch for reactions: itching, digestive trouble or lethargy can point to an intolerance.

15 recipes

1. Liverwurst cookies

Ingredients:

• 200 g coarse rolled oats
• 200 g fine rolled oats
• 300 g cottage cheese
• 200 g liverwurst (use only dog-suitable liverwurst)
• 1–2 tbsp olive oil
• 1 egg

Preparation:

• Knead all ingredients into a firm dough. If the consistency is too tough, mix in a little water.
• Roll out the dough and cut out shapes with a cookie cutter.
• Place on a baking sheet lined with parchment paper.
• Slide into the cold oven, set it to 180 °C (fan), and bake for about 30 minutes.
• Let cool.

2. Tuna-carrot treats

Ingredients:

• 100 g flour
• 1 can of tuna in its own juice
• 2 carrots
• 1 egg

Preparation:

• Preheat the oven to 180 °C.
• Grate the carrots. Mix in the egg, the tuna with its juice and the flour.
• Knead well until you get a slightly sticky mixture.
• Roll walnut-sized pieces into balls, flatten slightly and place on parchment paper.
• Bake for 20 minutes, flip, then bake for another 10 minutes.
• Let cool.

3. Ground-beef-and-quark treats

Ingredients:

• 150 g quark
• 6 tbsp milk
• 6 tbsp sunflower oil
• 1 egg yolk
• 200 g whole-grain flour
• 100–200 g ground beef

Preparation:

• Preheat the oven to 200 °C.
• Combine all ingredients, roll out the dough and cut out shapes.
• Place on parchment paper and bake for 30 minutes.
• Let cool.

4. Beef-tartare-and-rye-flour treats (for wheat allergy)

Ingredients:

• 100 g beef tartare
• 200 g rye flour
• 50 g fine rolled oats
• 1 egg
• 50 ml organic meat broth (without MSG and yeast)

Preparation:

• Preheat the oven to 160 °C (fan).
• Combine all ingredients except the meat broth with a mixer.
• Slowly add the meat broth until you get a kneadable mixture.
• Roll out the dough, cut out shapes and place on parchment paper.
• Bake for 15–20 minutes.
• Let cool.

5. Gluten-free liverwurst biscuits

Ingredients:

• 100 g corn flour
• 200 g liverwurst or tuna (only dog-suitable liverwurst)
• 1 egg

Preparation:

• Preheat the oven to 160 °C.
• Combine all ingredients and form into small balls.
• Place on parchment paper and bake for 30 minutes.
• Let cool.

6. Carrot-apple muffins

Ingredients:

• 3 cups flour
• 125 g soft butter
• 1 cup buttermilk
• 2 eggs
• 1 cup grated carrots
• 1 cup grated apples
• Muffin cups and a baking pan

Preparation:

• Preheat the oven to 180 °C.
• Mix the flour, butter, buttermilk and eggs.
• Fold in the carrots and apples.
• Fill the batter into muffin cups and bake for about 20 minutes.
• Let cool.

7. Low-fat quark rolls

Ingredients:

• 200 g rolled oats
• 150 g low-fat quark or cottage cheese
• 1 egg yolk
• 3 tbsp milk
• 3 tbsp olive or sunflower oil

Preparation:

• Preheat the oven to 150 °C.
• Knead all ingredients with a dough hook.
• Form finger-length rolls and place on parchment paper.
• Bake for 20–25 minutes.
• Let cool.

8. Kibble-and-cheese treats

Ingredients:

• 1 glass of dry kibble
• 1 glass of grated cheese
• 3 tbsp milk
• 2 eggs

Preparation:

• Grind the kibble in a food processor.
• Add the remaining ingredients and stir into an even dough.
• Shape by hand, portion with a measuring spoon, or fill into a silicone mold.
• Bake at 180 °C for about 20 minutes.
• Let cool.

9. Wet-food balls

Ingredients:

• 1 can of wet food
• If needed: mashed potatoes or rolled oats for consistency

Preparation:

• Finely puree the wet food. If the consistency is too runny, mix in potatoes or rolled oats.
• Place half a teaspoon at a time on parchment paper and spread flat.
• Bake at 150 °C (top/bottom heat) on the middle rack for 20–30 minutes.
• Let cool.

10. Salmon-baby-food treats

Ingredients:

• 125 g organic salmon baby food
• 50 ml water
• 200 g buckwheat flour
• 1–2 sprigs of parsley

Preparation:

• Combine all ingredients and stir well. The dough should not be sticky.
• Roll out and cut out shapes with a cookie cutter.
• Place on parchment paper and bake at 180 °C for about 20 minutes.
• Let dry overnight.

11. Carrot-baby-food treats (gluten-free)

Ingredients:

• 125 g organic carrot baby food
• 1 egg
• 150 g polenta (cornmeal)
• 50 g buckwheat flour

Preparation:

• Combine all ingredients and stir well.
• Roll out, cut out shapes and place on parchment paper.
• Bake at 180 °C for about 20 minutes.
• Let dry overnight.

12. Peanut-butter-pumpkin balls

Ingredients:

• 1 cup pumpkin puree
• 1/4 cup peanut butter (no xylitol, toxic to dogs)
• 1/4 cup milk
• 3 cups rolled oats

Preparation:

• Stir the pumpkin puree, peanut butter and milk for 1–2 minutes.
• Slowly fold in 2.5 cups of rolled oats.
• Form into balls (an ice cream scoop works too) and roll them in the remaining half cup of rolled oats.
• Let firm up in the fridge for about 1 hour.
• Keeps in an airtight container in the fridge for up to a week.

13. Dog pralines with fruit

Ingredients:

• 1 bar of dog chocolate
• Freeze-dried fruit (dog-suitable, no raisins)
• Rolled oats to taste
• Praline mold and a melting bowl

Preparation:

• Break the dog chocolate into pieces and melt it in a water bath.
• Roughly chop the freeze-dried fruit and fold it in.
• Fill the praline mold and let it firm up in the fridge for about 1 hour.

14. Gummy bears

Ingredients:

• ½ beetroot
• 1 tsp water
• 1 packet of powdered gelatin
• 125 ml meat broth
• Gummy bear mold

Preparation:

• Puree the beetroot and pass it through a sieve.
• Combine the juice with the gelatin.
• Bring the meat broth to a boil and stir in the gelatin mixture.
• Pour into molds and let cool for about 1 hour.

15. Yogurt-peanut ice cookies

Ingredients:

• 900 g yogurt
• 3 tsp peanut butter (no xylitol)
• 1 large ripe banana
• 1 tsp honey (optional)
• Silicone molds

Preparation:

• Slice the banana.
• Blend all ingredients in a blender until creamy.
• Fill into silicone molds and freeze for at least 2 hours.
• Store in an airtight container in the freezer.

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