Slice-and-Bake Cookies for Dogs

Instructions for simple dog biscuits are included below for pet parents with time constraints — but, if you're game for a creative baking project, try our millefiori-inspired technique to create a cute puppy face in your cookies. You’ll need a few special baking tools to create the face, such as small cookie cutters, which are listed by size, below. These small cutters can be found at most craft stores and online. Rolling pin guide bands can be used to roll dough to an even thickness, which is helpful for this recipe. You can also find them at craft stores and kitchen specialty shops. Note: Be sure to consult your vet before introducing new ingredients into your pet’s diet. All ingredients in this recipe have been confirmed as non-toxic in their quantities and safe for dogs to consume. 

Cookie Dough Ingredients:

3) 4 1/2 cups white or brown rice flour 
12 ounces apple sauce with no added sugar or salt
1 egg
2 teaspoons unrefined extra virgin organic coconut oil, melted
2 tablespoons ground cinnamon
2 tablespoons carob powder
1 tablespoon ground turmeric
3 fresh organic blackberries
1 fresh organic strawberry

Special Equipment:

2 1/2-inch round cookie cutter
3/4-inch round cookie cutter
1/2-inch oval cookie cutter
1/4-inch round cookie cutter
1/4-inch heart cookie cutter
3/4-inch triangle cookie cutter

Instructions:

Combine 3 cups of the rice flour and applesauce in the bowl of a standing mixer fitted with the paddle attachment. Mix together on medium speed until a crumbly dough forms. Add the egg and melted coconut oil. Mix until a uniform dough is formed. Add additional flour a little at a time until the dough is no longer sticky and it holds together when squeezed in your hand. If dough is too crumbly to hold together, add water 1 tablespoon at a time.

For Simple Dog Biscuits: Roll the dough into an 8-inch baton. Roll in a double layer of waxed paper and cover with plastic wrap. Store in the freezer. Slice frozen dough into 1/4-inch rounds and bake for 10 minutes at 350°F.

For Puppy Face Cookies: Divide dough evenly into two pieces. Cover one piece of dough with plastic wrap and set aside. Divide the remaining half of dough into 4 portions: approximately 1 cup, 1/2 cup, 1/4 cup and 1/8 cup quantities. Return the 1 cup portion to the mixing bowl and add the ground cinnamon. Mix until well combined. If mixture becomes too dry, add water a few drops at a time until the dough is smooth and pliable. Cover with plastic wrap and set aside.

Place the 1/2 cup portion in the mixing bowl and add the carob powder. Mix until the dough is consistently dark brown. If mixture becomes too dry, add water a few drops at a time until the dough is smooth and pliable. Cover with plastic wrap and set aside. Repeat process with the 1/4 cup portion of dough, add the turmeric and mix well. Cover with plastic wrap and set aside. In a small bowl, mash the blackberries and strawberry with a fork. Pass the mashed fruit through a small sieve, pressing it through the mesh with the back of a spoon. Transfer the puree to the mixing bowl. Add the 1/8 cup portion of dough. Beat well. The mixture will become wet, so add additional flour to bring the dough to pliable, non-sticky consistency. Cover with plastic wrap. These are the 4 colors of dough you'll use to make the millefiori-style cookies. 

Using a rolling pin fitted with 1/4-inch guide bands, roll out each portion of dough to 1/4-inch thickness. Stamp shapes from the cinnamon dough using the 2 1/2-inch cutter. Make stacks of three circles and press down slightly, so that you have 3/4-inch high circles of cinnamon dough. 

Use the 3/4-inch round cutter to remove two circles from the centers of the rounds side-by-side, and overlapping each other slightly (Image 1). Using the same cutter, stamp circles from the turmeric dough and stack them three circles high. Use them to fill the holes in the cinnamon dough (Image 2). These will be the jowls of the puppy face. The dough should stick together naturally, but if you have trouble getting pieces to adhere together at any time, brush them with a small amount of beaten egg. 

Just above the jowls, use the small oval cutter to cut away a nose shape. Using the same cutter, stamp ovals from the carob dough and stack them three ovals high. Use them to fill the holes stamped in the cinnamon dough rounds.

Just above and to the left and right of the nose, cut away 1/4-inch circles in each stack of cinnamon dough for eyes. Use the same cutter to stamp circles from the carob dough. Stack them three circles high and use them to fill the holes in the cinnamon dough rounds.

Use the heart cutter placed upside down to cut a small tongue shape just under the jowls in the cinnamon dough rounds. Use the same cutter to stamp heart shapes from the pink dough. Stack the heart shapes three pieces high and use them to fill the in the tongue holes in the cinnamon dough.

Reroll the scraps of cinnamon dough and roll to 1/4-inch thickness. Stack the assembled dog faces together so that the eyes, nose and mouth align and form a baton of dough, approximately 6 to 8 inches in length. Place the baton on the cinnamon dough and roll it up jelly-roll style so that the baton is covered in a single layer of cinnamon dough. Cut away the excess and press the cut ends together so they adhere to each other.

Knead and re-roll the carob dough to 1/4-inch thickness. Use the triangle cutter to stamp shapes from the carob dough. Line the shapes up so they are the same length of the dog face dough baton. Press the triangles together so that they stick together. 

Rotate the baton so that the dog face is upside down. Cut a length of plain dough about 1 1/2-inches wide and 6 to 8 inches in length. Place the baton onto the strip, so that the strip rests between the dog eyes. Place the triangles on either side of the dough strip. Press the shapes toward the dough baton so they adhere to it. Lay the baton with the ears (still upside-down) onto a large piece of rolled plain dough and wrap in a single layer; cut away the excess dough. Press cut ends together to adhere.

Roll the shaped dough in waxed paper and cover with plastic wrap. Freeze until solid, about 2 hours. Store in the freezer. 

To Bake: Preheat oven to 350°. Cover a baking sheet with parchment paper.

Cut frozen dough into 1/4-inch slices with a large chef’s knife. Bake for 10 to 12 minutes, or until the cookies are firm and their surfaces appear dry. Let the cookies cool completely before treating your pup.