Healthy Yummy Wheat-Free Dog Biscuits Recipe For a Picky Eater – my little dog Petal

My little dog Petal is a sweetheart–so happy and friendly and so loving. She’s also a picky eater, and she has some food sensitivities, so I try to make sure she only has healthy food (I want her to live a good long time!), and doesn’t have anything that makes her itchy or not feel good, like wheat. But she LOVES treats (which, ahem, I may give her a little too much of, though she gets a lot of exercise, too). Petal’s birthday is coming up–she’ll be three on December 20th!–so I decided to try making my own biscuits for Petal as a treat. And they turned out beautifully!


My little picky eater (who prefers human food) stood there almost the entire time I was making them, looking up at me pleadingly with big eyes for a taste (I gave her just a tiny taste because there was raw egg in the batter), and then gobbled them down once they’d baked and cooled. I was SO surprised! I also tried them out on another very picky dog we know, and he also gobbled them down. So they’re a hit!

I made the recipe from this one by bakingobsession, but I modified it to fit Petal’s tastes. She doesn’t like many herbs, I didn’t think she’d like Brewer’s Yeast, and I also wanted to make sure there was protein in the biscuits (hence the egg, which I also saw in some other recipes). I used rice flour which is basically ground rice and good for doggie tummies, and ground up oats.


So, here’s my Healthy Yummy Wheat-Free Dog Biscuits Recipe For a Picky Eater

1 and 1/8 cup brown rice flour (plus more to sprinkle on and roll out the dough)
1/2 cup oats, finely ground (I just put them through the blender)
1/2 cup chicken stock (or beef stock) Low sodium is best because salt isn’t good for dogs.
1 egg
1 tbsp olive oil

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

In a bowl, stir together the rice flour and ground oats. In a measuring cup, combine the chicken stock, egg, and olive oil. Pour over the dry ingredients and mix with a spoon until combined. Add more brown rice flour if it’s too sticky. It should have a nice texture.

Dust the working surface with some rice flour, place some of the dough out, and sprinkle it with more rice flour (to keep it from sticking). Roll it out to about 1/4 inch thick. Cut into shapes with a cookie cutter. Gather the scraps and reroll again, repeat until there’s no dough left.

Transfer the cookies onto the prepared baking sheet without leaving much space between them. Bake the cookies for about 17 to 20 minutes until light golden brown. Cool on the baking sheet on a cooling rack. Store in an air-tight container.

Be ready for your dog to love them!

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