With Valentine’s Day just around the corner, I’ve got love on my mind. Puppy love.
As much as I bake, I often neglect to bake treats especially for my furry friend (even though he always gets some of my human treats). But our dog friends deserve their very own batch of cookies just as much as anyone else. I created these for my pal, Giotto, who has a particular love for peanut butter and carrots. He was pacing in front of the oven the entire time they were baking… and I have to admit, they smelled pretty darn good to all of us humans in the house too.
Whoever ends up eating them, I think tails will most certainly be wagging.
Vegan Doggy Biscuits
Preheat oven to 375 degrees.
Mix together peanut butter and almond milk until well blended. Add carrots and baking powder. Stir until smooth. Gradually mix in 2 cups buckwheat flour. Using hands (this part is sticky!), transfer dough ball onto generously floured surface and pat and fold over (sort of like “weak” kneading), repeating until dough is stiff. You should be able to flip the dough over without any sticking to your work surface. Essentially, you are folding it again and again to incorporate more flour. You want to make sure there are no sticky spots lurking inside.
Now, gently roll out dough to about 1/2 inch to 3/4 of an inch thick. Using cookie cutter of choice, cut out shapes and place onto ungreased cookie sheet. Since I was using a dog bone shaped cookie cutter, I replicated the little holes in the center -that you see on store bought treats- by lightly pushing down with the end of a chop stick, but I didn’t push all the way through.
Bake in preheated oven for about 25-30 minutes, or until hard to the touch. Be sure to check on them to ensure they are not burning. These treats were sort of large, so they required a little more baking time than if you were baking small square “bites”.
Let cool thoroughly before giving to your pup. They will become harder the longer they cool. Store in air tight container after that.
Staaaaay. Good boy. Take! <3