Tuesday, February 17, 2009

Lulu and Phoebe's Favorite Gluten Free Doggie Cookies

cookies for the pups in your life

With so many sweet treats for humans available (especially during holidays), it only seemed fitting that Lulu and Phoebe might demand ask for some treats for themselves and their other canine friends. Today they bring you the mighty yummy Cheesy Peanut Butter Oat Cookies that every doggie wishes to find in their cookie jar.

These are easy to make, smell great, and will make any dog drool. It is a cookie that will win you lots of love. They are gluten free. And before you laugh or roll your eyes - there are many, many dogs that are sensitive to grains, so it is always a good idea to make dog treats that all dogs can eat. After all, would you really want to leave poor old faithful Nigel without a food gift in his stocking just because he can’t eat wheat?

This is a one-bowl deal and takes no time to toss together. It does, however, take a bit of time to bake, so you need to leave time for the cookies to sit in an oven. Think of them as twice baked dog biscotti.


One bowl, a wooden spoon, a scoop, some measuring things, and baking pans and silpats or parchment.

cast of characters


2 cups of cooked oatmeal

2 tablespoons of olive oil

2 tablespoons organic creamy peanut butter (room temp)

2 tablespoons plain yogurt

1 tablespoon honey

¼ cup pure rice bran

¾ cup of shredded cheese packed loosely

1 egg

pinch cinnamon

¼ cup coconut flour

¼ cup rice flour


Makes about 50 cookies. Preheat oven to 350 degrees. Cook the oatmeal in water with a tiny pinch of salt. Scoop out two cups of the cooked oatmeal for the cookies and let cool. Add all the remaining ingredients with the exception of the flours. Stir until mixed. Add the coconut flour and then the rice flour until the mixture comes away from the sides of the bowl. It may take a bit more or less, depending on the weather and your other ingredients.

cooked and cooled oatmeal
adding everything except flours
dough comes away from sides of bowl

Using a tablespoon scooper, drop onto the cookie sheet fairly close together. This recipe will fill two baking sheets. Flatten the cookies with a fork dipped in water (like peanut butter cookies) and criss-cross them. You will need to dip the fork in water for every other one so it doesn't stick. Make them pretty flat.

using a small scoop
criss cross hatch, and flattened

Bake at 350 degrees for about 25 minutes, rotating the sheets halfway through. Bake until light brown.

first baking, lightly brown

Turn the oven down to 275 degrees and bake the cookies for about 35 minutes more. Rotate halfway. You want them to dry out like biscotti.

flipped and double baked

Flip them over onto one cookie sheet so they are all upside down. Drop the temp to 250 degrees and return to the oven for about another 20 minutes.

You are drying them out and double baking them like biscotti. When finished and cool they should snap in the middle.

Cool completely. Keep these in a tin and they will last for well over a month. But only if you don’t show the dog how to open the tin!

Notes: I use Bob’s Redmill gluten free oats, either steel cut or rolled. They are certified gluten free. You can use any rice flour – dogs don’t much care about the texture. Don’t use peanut butter with any sugar in it. I used Colby and Jack cheeses for this recipe. Very lightly pack the measuring cup with the cheese. Remember, there is tons of fiber in these cookies, so if your dog is not used to fiber, don’t feed him/her too many all at once. Enjoy!

cheesy goodness

And for your amusement, Lulu and Phoebe taste test the flying cookies. Lulu actually might need glasses, but Phoebe can catch anything!

coming in for a landing
perfect catch...on two paws
I see it! I see it!
Got it? Right? I got it?

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