A simple homemade grain free dog treat recipes, made with 3 ingredients for dogs with sensitivities to grains. A special treat any time of year for our furry sidekicks!
Making the Dough
- In a large bowl, combine the chickpea flour, puree pumpkin, and peanut butter with your hand and knead it until it forms a dough ball. If the dough feels very sticky, keep adding chickpea flour 1 tablespoon at a time until the dough is smooth and not sticky. It should be the consistency of play-doh.
- Once the dough has come together, cover it in plastic wrap and keep it in the fridge for 1 hour. This will make the dough stiffer and easier to cut shapes out of.
- Once the dough has been chilled in the fridge for an hour, take it out of the fridge and plastic wrap.
- Line a cookie sheet or baking pan with parchment paper and set it close by.
- Sprinkle chickpea flour liberally on the counter you are rolling out the dough on. Dust the rolling pin as well.
- Sprinkle a bit of chickpea flour on the dough and rub it gently on until there is a light coating on it, then roll out the dough to about 1/4 inch to 1/2 inch thickness.
(Note: If the dough is still sticky, it might stick to the counter – to address that, dust the dough frequently on both sides and flip it often while you are rolling it out)
- Use a cookie cutter and cut out shapes in the dough. It is crucial to dip the cookie cutter in the chickpea flour in between each cooking cutting to prevent the dough from sticking to it. If you don’t have a cookie cutter, you can cut them into squares or rectangles with a knife.
- Place the cut out shapes on the parchment paper with about 1/2 inch between each dog treat.
Baking & Drying it Out
- Pre-heat the oven to 350F (177C).
- Once the oven is at the right temperature, bake the cookies for 30 minutes.
- After 30 minutes has passed, turn off the oven but keep the trays in the oven for another 30 minutes. We are using indirect heat to dry out the dog treats so we don’t burn the bottoms.
- Once they are done drying out in the oven, let them cool in room temperature for at least 5 hours. They harden and dry out more if you leave them out for a few days. I like to usually leave them on a large plate for a few days before storing them in a metal container.
Storing the Treats
- These can be stored in room temperature for 1-2 months, as long as there is good airflow to them. You don’t want to put them in the fridge or an airtight container since it can create and trap moisture and cause them to go bad faster.
- When buying pumpkin puree, make sure it contains no sugar or spices in it. It should be list 100% pumpkin puree on the ingredients label. We don’t want to use pumpkin pie filling.
- Make sure there is no sugar or salt in the peanut butter you are using for this. I like to use 100% natural peanut butter (the kind where the oil and the peanut butter separate). The ingredient list should only contain peanuts, with no sugar, fillers or preservatives.
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