Homemade dog biscuits are an easy, rewarding treat to bake for your canine companion. They use simple, wholesome ingredients you can trust and make a healthier alternative to many store-bought options. (Skip to recipe.)
Cooking with Eric
Eric and I enjoyed making these biscuits—one batch for Pippa and another for his small white dog, Piper. The dough is soft and easy to handle, and it bakes into firm, crunchy biscuits that help clean teeth and serve as a tasty reward. We use wholesome ingredients to nourish our pets because if we put effort into healthy food for our family, it makes sense to do the same for our dogs.
A reader requested a dog biscuit recipe, so I experimented until Pippa approved. She’s a willing taste-tester and loved every flavor. Eric and I did sample a few ourselves (research!), and found them perfectly pleasant. Pippa, however, was much more enthusiastic.
Feel Good About Feeding Your Pet Healthy Treats
These biscuits include several dog-friendly, nutritious ingredients:
- Brown rice flour (or whole wheat flour) forms the base, supplying fiber and important vitamins for digestion.
- Choose a mashed puree such as pumpkin, banana, cooked carrot, or unsweetened applesauce for flavor and nutrients.
- Natural peanut butter adds protein and healthy fats—be sure it contains no xylitol or artificial sweeteners.
- A blend of seeds—pumpkin seeds, flax, and chia—adds healthy oils, fiber, and micronutrients.
- Optional additions like turmeric (paired with a little black pepper and healthy fat for better absorption), dried herbs, or fish oil can boost benefits when used appropriately.
Easy to Make – Homemade Dog Biscuits
Measure your ingredients, mix the wet components first, then add the ground seeds and flour. When the dough becomes too stiff to stir, mix with your hands until it forms a firm, pliable dough—similar to play dough.
Roll the dough to about the thickness of a pencil, then cut shapes or slice into rectangles. You can shape bone cookies, sticks, or any fun cutters you like—dogs are not picky.
Lay the cut biscuits on a baking sheet and bake until firm and crisp. For softer treats suitable for older dogs with sensitive teeth, shorten the baking time so they stay a bit chewy. To make extra-crispy biscuits, dry them out in the turned-off oven as it cools, or leave them uncovered at room temperature for a day or two.
Pippa was very eager during the photo shoot and devoured several treats—when food is involved, politeness often goes out the window. These biscuits are a hit with her, and I’m happy they are nutritious and simple to make.
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Notes: Make the basic recipe as written or add any of the optional mix-ins. Cut biscuits to the best size for your dog and make smaller pieces for training. For older dogs with sensitive teeth, shorten baking time for a softer texture. To harden biscuits for extra crunch, let them dry in the turned-off oven or leave them uncovered to dry fully.
Homemade Dog Biscuits
Basic biscuits:
- 1 cup (240 ml) pumpkin purée, mashed banana, cooked mashed carrots, or unsweetened applesauce
- 2 large eggs
- 1/4 cup (60 ml) natural peanut butter (no xylitol or artificial sweeteners)
- 2 tablespoons pumpkin seeds
- 1 tablespoon flax seeds
- 1 tablespoon chia seeds (or substitute 2 tablespoons of flax or chia)
- 3 cups (about 400 g) brown rice flour or whole wheat flour, plus extra for rolling
Optional add-ins (choose one or more):
- 1 teaspoon turmeric + 1/8 teaspoon black pepper
- 1 tablespoon dried oregano, rosemary, basil, peppermint, or parsley
- 1 tablespoon fish oil or cod liver oil (or contents of about 16 fish oil capsules)
Method:
Preheat the oven to 325°F (170°C).
In a large bowl, whisk the pumpkin or chosen puree with the eggs, peanut butter, and any optional add-ins. If using fish oil capsules, puncture and squeeze the oil into the mixture and discard the empty capsules.
Grind the pumpkin seeds, flax, and chia in a blender, spice grinder, or food processor. Stir the ground seeds into the wet mixture.
Add the flour and mix until the dough forms shaggy crumbs. Knead with your hands until it becomes a firm, sticky dough. If it’s too soft, add flour a tablespoon at a time. Divide the dough into two balls.
Lightly flour your work surface and roll one ball to about the thickness of a pencil (around 3/8 inch or 0.75 cm). Cut shapes with a cookie cutter or slice into rectangles. For sticks, roll walnut-sized balls into 3 to 3½ inch cylinders. Re-roll scraps until all dough is used.
Place the biscuits on an ungreased baking sheet and bake 30 to 40 minutes, until dry and firm. Small biscuits need about 30 minutes; larger ones may need up to 40 minutes. Allow to cool; they will crisp as they cool.
To make them completely hard, leave the biscuits to dry in the turned-off oven as it cools, or leave them uncovered at room temperature for 1–2 days until fully dried.
Store in an airtight container at room temperature for up to one month, or freeze for up to six months. Yield: about 1¼ lbs (550 g), roughly 45 biscuits about 3½ inches (8.5 cm) long, depending on size.
Woof! Woof!
(That means “Guten Appetit!” in doggie language.)
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