And just like that, the countdown to Christmas begins. Wow, I can’t believe how fast the holiday is approaching. As you start crafting your Christmas day menu, don’t forget to include a little something special for your canine kids. Since nothing says Christmas quite like a batch of freshly baked cookies, I’m dishing up some simple yet festive dog-approved biscuits!
Watch How Easy They Are To Make
A Few Notable Dog Biscuit Ingredients
- Flours – These treats are made with both oat flour (gluten-free) and almond flour (grain-free).
- Strawberries – This popular fruit is rich in antioxidants that help fight free-radicals in the body, warding off various illnesses.
- Mint Leaves – In moderation, mint is great for your pup’s breath and digestive health. According to the Continental Kennel Club, wild mint, spearmint, and peppermint are all non-toxic to dogs. The only species that you must watch out for is English pennyroyal (Mentha pulegium).
- 100% Pure Pumpkin Pureé – Since pumpkin is loaded with fiber, this ingredient is known to benefit digestive health.
To make these Christmas cookie dog biscuits, I used a variety of festive cookie cutters –gingerbread men, trees, candy canes, and stockings. Here is the set that I have. But use whatever you have on hand and is easiest for you!
A Note On Measuring Flour
When measuring flour, a lot of people have the urge to take their measuring cup, stick it in the flour bag, and scoop. Does that sound familiar? While it may be the easiest way to gather a cup of flour, it won’t leave you with an accurate measurement. Rather, scooping leaves you with way too much flour. Instead, when following this, use the “spoon and level” method:
- Take a spoon and fluffy up the flour so it is no longer compacted in the bag or canister.
- Spoon the flour into a dry measuring cup until it reaches a little above the top. Do not compact it, tap it, or press it down. Just leave it fluffy.
- Use the back of a knife to level off the flour.
The Printable Dog Biscuit Recipe
- - 2 1/2 cups oat flour
- - 1 cup almond flour
- - 4 large strawberries, diced
- - 4 large mint leaves, finely chopped
- - 1/3 cup pure pumpkin puree
- - 1/3 cup water
- - 2 tablespoons coconut oil
- Preheat oven to 350ºF.
- Line two baking sheets with parchment paper. Set aside.
- In a large bowl, mix all dry ingredients together.
- In a separate bowl, mix all wet ingredients together.
- Add wet ingredients to dry ingredients and thoroughly combine. Mix with a spoon or fork.
- With your hands, knead dough for several minutes, eventually forming a dough ball.
- Let dough rest for 15 minutes in the freezer before rolling flat.
- Sandwich dough ball between two sheets of parchment paper and roll flat (about 1/4” thick) with a rolling pin.
- Using a cookie cutter, stamp out biscuits.
- Place biscuits on baking sheet.
- Bake 30 minutes.
- Transfer biscuits to a wire rack to cool.
- Store in airtight container in the refrigerator up to one week or in the freezer up to three months.