Gingerbread Dog Treats


If your pup goes crazy during your holiday baking when he sniffs out the delicious aroma of cinnamon, ginger, and chocolate in the air he is probably thinking “Mom, I need some of that yumminess in my belly right now!”. But of course a lot of those treats just aren’t good for your dog, in fact they could be deadly. That is why we’re giving you a gingerbread cookie recipe just for the dogs. All pet safe ingredients! In fact if your pet needs the gluten free version you can use brown rice, coconut, almond, or oat flour in place of whole wheat (just Google the conversion rate so these treats come out perfect each time!) These little homemade gingerbread dog treats in the shape of little Gingerbread Men or Dog Bones are just adorable! Bag some up in a clear cellophane treat bag with a ribbon to gift to your grand-dogs, or the pups of your friends.


Ingredients :

• 2 cups whole wheat flour

• 1 Tbsp. ground Ginger

• 2 tsp. Cinnamon

• ¼ cup Coconut Oil

• ½ cup water

• ¼ cup honey

• optional: carob chips


Instructions :


Preheat oven to 160° C (325° F).


Whisk together flour, ginger, and cinnamon in a large bowl.


Melt coconut oil in microwave-30 seconds should do it.


Mix melted oil, water, and honey into flour mixture until well combined.


Place dough in refrigerator to chill for 20 minutes.


Roll dough out onto floured surface to ½” thick.


Cut out using any shape cookie cutter- a combination of little Gingerbread men and bones is fun.


Place on baking sheet that has been coated in nonstick spray or lined with parchment, bake for 16-18 minutes.


Allow cookies to cool completely, and leave as is or melt ¼ cup of carob chips and ½ tsp. of coconut oil in a microwave safe dish for 20 seconds at time, stirring every time until completely melted.


Transfer melted carob to a plastic sandwich bag, snip off a small piece of the corner, use like a pastry bag - Squeeze gently and apply to cookie.


Allow carob to harden and place cookies in an airtight container in the refrigerator for up to a week or in the freezer for 2 months.


Author: Two Little Cavaliers

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