Gluten-free dog treats made with peanut butter are a fun homemade cookie your fur babies will love. Cut them in the shape of gingerbread men for a fun Christmas gift!
Big problem. You guys. . .I’ve become that girl. You know the one—the girl who hits her
early 30s her mid-20s and doesn’t have human children so her dog becomes her child.
And she dresses that dog in cute little outfits, and doesn’t get out much because most places aren’t dog-friendly, and has to take into consideration her dog’s opinions on everything. . .
I successfully resisted becoming that girl until recently, mere days after my 23rd birthday (that’s the timeline we’ll stick with). But the other day I was at PetSmart and saw this little hooded sweater and knew I just had to get it for Cookie.
I took that sweater home and immediately dressed her in it despite the fact that it was 97 degrees outside and I had frozen food melting in the car.
But look at how cute it is! She’s a little teddy bear! Or a lamb? I’m not totally sure what the ears are.
Naturally, being the baker AND the crazy dog mom that I am, I love making homemade dog treats for my fur child. The last peanut butter dog treat recipe I shared was wildly popular with the dogs in my life.
But these peanut butter gluten-free dog treats are, dare I say, even more delicious than the apple peanut butter variety. (For canine taste buds anyway.) My brother’s dog happened to be over when I was photographing them and he didn’t leave my side the entire time.
I was going to wait a few weeks to share this recipe because it’s Christmas-themed and I don’t really want to post gingerbread men before Halloween even arrives. I just couldn’t resist. Now you have plenty of time to plan elaborate cookie trays for all of your dog friends.
They’re made with a little bit of molasses and cinnamon to give them a gingerbread color but you can cut them in any shape you like. Just keep in mind that if you make them bigger than about 1 1/2 inches you’ll need to adjust your cooking time.
You want to bake them until they’re very firm to the touch; they’ll crisp up as they cool. I kept mine in an airtight container at room temperature for a week and they stayed crispy.
To make these gluten-free dog treats I used brown rice flour; the grocery store down the street from me stocks brown rice flour in the baking aisle but if yours doesn’t it’s easy to find at natural food stores or on Amazon.
In the photos some of the gingerbread men have white buttons. I used a little plain cream cheese for this and I gave them away immediately; I didn’t store them.
As an aside, how much fun would a homemade dog treat cookie exchange be? That needs to happen this holiday season 🙂
Now go forth and bake some peanut butter dog treats for your fur babies! Please join me in my craziness as a dog parent.
Did you make these gluten-free dog treats? Tell me what you think with a comment and rating below! And post a pic on Insta–tag @theitsybitsykitchen so I can see!
Homemade gluten-free peanut butter dog treats are a fun way to say I love you to your fur baby!
- 1/3 cup well-stirred natural peanut butter crunchy or creamy
- 2 tablespoons flaxseed meal
- 1 tablespoon blackstrap molasses
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1 1/2 cups brown rice flour
- 2 to 5 tablespoons water
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.
Place the peanut butter, flax seed, molasses, and cinnamon in a large mixing bowl and stir until well combined. Mix the egg in thoroughly. Gradually stir in the brown rice flour until fully incorporated, adding enough water to form a cohesive dough. (Dough will be very stiff and dry so your hands might work better than a spoon.)
Roll dough out into 1/4-inch thick and use a 1.5-inch cookie cutter to cut out desired shapes. (You can use any size cookie cutter but you’ll have to adjust your baking time.) Gather scraps and re-roll as necessary. Arrange cut out cookies on the prepared baking sheets. (The cookies won’t spread much so you can place them fairly close to each other.) Bake 25 to 40 minutes, until the cookies are thoroughly dried out. Cool completely on baking sheets, then store in an airtight container.
*I used a little bit of plain cream cheese to make the buttons on the gingerbread men; I gave those cookies away immediately and didn’t store them.