Dog training in home, distance education in East Texas


Non-Jerky Pet Treats

Bear_Oct2013Taking a slight detour from jerky this post to look at jerky treats for dogs from China . . . again. This is because I recently read another article about how more pets (over 500) have died and many more have been made ill due to imported treats.

Rather than give your pet a jerky treat, we found an article that gave out several recipes for making various non-jerky treats for your canine friend. [1] All recipes using natural ingredients – no preservatives. The only thing we would change would be to replace the Canola oil with either Corn or Vegetable oil in the recipes that call for oil.

The recipes were:

  • Peanut Butter Dog Biscuits 1
  • Peanut Butter Dog Biscuits 2
  • Dog Treats 1 (w/oats, Cheddar cheese)
  • Dog Treats 2 (w/graham cracker, cheese)
  • Homemade Dog Biscuits (w/wheat, juice)
  • Dog Biscuits 1 (w/oats)
  • Dog Biscuits 2 (w/pork, carrot)
  • Doggie Biscuits 2 (w/bulgar, chicken broth)
  • Best Doggy Biscuits
  • Best Friend Doggie Biscuits
  • Brie’s Turkey & Cranberry Dog Bones (w/turkey, cranberries)

To get you started we’re posting the following simple recipe.  We recommend that you check with your pet’s veterinarian before feeding them any treat.

Peanut Butter Dog Biscuits 1 [2]


  • 2 cup whole-wheat flour (if allergic to wheat, use rice or potato flour)
  • 1 cup rolled oats
  • 1/3 cup smooth peanut butter
  • 1-1/4 cup hot water


Preheat oven to 350 degrees

  1. In large bowl, mix together the flour and oats.
  2. Mix in peanut butter and hot water. If dough is too sticky, add flour a little at a time.
  3. Knead dough well. (Flour your hands to keep it from sticking)
  4. Cover with plastic wrap and let it rest for 15 minutes
  5. On floured parchment paper roll the dough out to 1/4 inch thickness
  6. Cut with cookie cutters, small glass, or cut with sharp knife into thin rectangles
  7. Place on cookie sheet (use left-over parchment paper so treats won’t stick). No need to worry about spacing as these will not change size.
  8. Bake for 40 minutes. Turn oven off and leave in oven to cool overnight. (The dryer the better)

Yield depends on size of treat.

Shelf life:

  • 1 week room temperature (air tight container)
  • 3 weeks in refrigerator
  • 6 months in freezer

For the other treat recipes above, visit this link.

Looking for ingredients, cookie cutters, etc to make these treats?  Try Amazon for assorted figural cutters, and ingredients that may be hard to find . . .








[2] Recipe courtesy Kristi Honas via Stan Deyo



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