When I came home from the store with these cookie cutters (Thank you, Target $1 bins!) and told Brandan I bought them because I was going to make a homemade grain free dog treat recipe for the blog, he about lost his mind. “Dog treats? DOG TREATS?” But I just ignored him, because I know myself, and I would love a blog post with a homemade grain free dog treat recipe, so I decided to make them anyway.
Did you know that most bloggers write their content months in advance? I can’t do it. It’s not that I don’t know what I want to make, although I am always coming up with new ideas. It’s just that it feels so un-authentic to me. I’m sure you’d never know if I wrote this last month, last week, or last night, but I just can’t do it. I’ve tried a couple of times, and when I go back to publish, and I read over it, I just feel like it’s so….yesterday. Then I end up deleting it and re-writing something new, which ends up taking twice the effort.
So, I guess the plus for you is you’re getting me almost in real time! I will say I make recipes ahead of time – and I make a few at once, which helps with time management. Otherwise I’d be stuck in the kitchen, all day every day. Cook, do dishes. Cook, do dishes. I mean, it’s already like that, but I imagine it would be worse. Right now it’s more like, Cook, cook, cook, do dishes, eat leftovers, which on a weekly basis is way more manageable.
Is anyone else’s house colder inside than out? Or is that just me, because I’m the only one who still hasn’t turned the heat on? I know, it’s crazy. But the house is old, and drafty, and we spend 75% of our time in 2 rooms, so it really doesn’t make sense to heat the whole house. We’ve been closing the doors and using the gas fireplaces, and it keeps it pretty toasty. Until you have to venture out to go to the bathroom, and then it’s like entering the Arctic tundra. I’m determined to make it to December before we turn the heat on (which will really be mid-December, because we will be on our epic road trip for the first two weeks!) Speaking of – can I just tell you how epic it is going to be? We made sure that Folly could come along at every place we stay at. We’re going to spend 2 weeks driving through Georgia, Tennessee, Mississippi, Louisiana, and Alabama, and I am SO EXCITED about all the places we are staying. I’m not one to type in ALL CAPS s you know if I say I am SO EXCITED that I must really be excited. And when we get back, we can turn the heat on. Unless it’s like last Christmas, where it was 70 degrees on Christmas Day, and we had to turn on the A/C…
So I did make these dog treats a little bit ago, but Folly is still loving them. Although when it comes to food, there is little that Folly doesn’t love. I think lettuce without dressing on it is about the only thing she won’t eat off the kitchen floor. Also, since I made them a bit ago, I can tell you that you can store them in a sealed container or bag for up to 2 weeks in the fridge. I’m going to make her another batch before our road trip so she has road snacks! Every road trip needs road snacks.
My parents live in the carriage house behind us, and their dog is my former foster dog, Elliot. (They adopted him!) For 68 years of her life, my mom swore upside down and sideways she was “not a dog person.” In the past year, I’ve watched her snuggle this dog, talk baby talk to him, buy him toys, and make him homemade dog treats. She probably will never admit it, but I’m going to go out on a limb here and officially call her a “dog person.”
The dog treats she makes are great – they are way better than anything you would buy in the store. She does use regular flour, though, and I have Folly on a grain-free food. She’s 12, and I want to keep her around as long as possible, so I do what I can to keep her at her healthiest. So I decided to make some grain free dog treats that would give her all the homemade goodness without the flour. The vet has been recommending pumpkin for her as well, so I added that to the recipe to get her a daily dose!
These are really pretty simple to make – just make sure you roll the dough out pretty thin. I had some spots that were thicker than others, and the thicker ones stayed a bit chewy, while the thinner ones were able to get a bit more crispy. Also, don’t be shy with the extra flour to handle the dough – it will keep it from sticking to both your hands and your parchment paper.
Now I just need to find a squirrel cookie cutter for my next batch!
Preheat oven to 350°.
Place all ingredients in the bowl of a stand mixer and mix until combined.
Sprinkle a piece of parchment paper with a bit of coconut flour, then turn the dough out onto it.
Using a rolling pin, roll the dough out to about 1/2 inch thick.
Cut out cookie shapes using cookie cutters, or use a glass to cut out circles.
Place cut out cookies onto a baking sheet lined with parchment paper.
Bake for 25 minutes or until golden brown.
Allow to cool, then store in the fridge in a sealed container for up to 1 week. Can be frozen for longer storage!