Aug 192014
 

We ate dog food at Camp Grandma today. I would never ask the grandsons to taste test doggie treats, unless we made them ourselves.


Why did we make dog food? We have grand-dogs that need spoiling. Our grandsons love making cookie cutter shaped cookies, thus Camp Grandma was all about making doggie treat cookies for the grand-dogs.


I looked for the healthiest doggie snack ingredients, and this is what I found….pumpkin puree is bursting with vitamins, beta carotene and fiber. Besides being low in calories, it will help a tummy-aching dog settle its stomach. Eggs are a protein that keeps their fur coats looking shiny and molasses has vitamins, minerals and helps relieve stiffness from arthritis.
Camp Grandma Dog Treat #cookie #treat

The grandsons tasted the doggie treats and declared them rather bland and needing some frosting!

To make this cookie baking venture successful, a batch of sugar cookie dough came to the rescue.

The boys went to work and rolled, cut, baked and then snacked on frosted cookie treats made just for them.


As you can see, Copper loves attention and doggie treats. The grandson’s research proved it was a hands (or paws) down decision….the homemade treats were his new favorite. Their research may be a bit faulty though, since Copper also loves smelly socks.

 

5.0 from 10 reviews
Treats for Dogs
 
Author:
Recipe type: Snack or Treat
Serves: 30-40
Prep time:
Cook time:
Total time:
 
A healthy doggie treat with no preservatives or added sugar, but lots of vitamins and minerals for your pet.
Ingredients
  • ½ Cup Pumpkin Puree (not pie filling)
  • 2 Tablespoons Molasses
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons Water
  • 2 Eggs
  • 2½ Cups Flour (all-purpose or whole wheat)
  • 3 Tablespoons Dry Milk
  • ½ Teaspoon Baking Soda
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, add pumpkin puree, molasses, oil, water and eggs and mix well.
  3. In a separate bowl, mix flour, dry milk, and baking soda.
  4. Add dry ingredients to wet ingredients and mix into dough.
  5. Add more water to the dough if needed, but dough should be dry and stiff, not sticky.
  6. On a lightly floured surface, roll out the dough to ¼ inch thick.
  7. Cut with a cookie cutter.
  8. Place cookies on non-stick cookie sheet about 1 inch apart.
  9. Bake for 15 to 20 minutes.
  10. Let cool on cooling racks.
  11. Makes 30-40 cookies.
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