Vegan Dog Treats with Peanut Butter & Oats — Recipes — Plantiful Coach
We’ve got a dog and it’s time to get the vegan dog treats out! There’s something really special about sharing your home with a furry companion, and learning each other’s quirks. At the moment, Kira is still on a meat-based diet, having come from a different home. But as I mentioned in my post about vegan dogs, we’re going to be transitioning her towards a plant-based diet. Not only can dogs thrive on plants, but it’s way better for the planet, and for the wallet.
In the meantime, I thought I’d try make some vegan dog treats. Since Kira adores peanut butter, this is the star ingredient. The recipe is inspired by this one and this one, which I found via the Vegan Dog Nutrition group on Facebook.
It’s delish — I was scraping the bowl and licking my fingers at the end, and Kira loved both the raw dough and the baked cookie.
The ingredients are all natural and plant-based: I used whole oats, ground into a flour, homemade peanut butter (with peanuts and nothing else), banana, ground flaxseed (for Omega-3), some cinnamon and a touch of salt. These could be great as human treats too, with some added oil and sweetener.
- 2 cups oat flour (or whole oats, ground into flour in a food processor)
- 1/3 cup peanut butter (no added sugar, salt or oil — just peanuts)
- 1 large ripe banana (fresh or frozen)
- 1 tbsp ground flaxseed
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1/4 cup water
- Preheat the oven to 180ºC and line a baking sheet with baking paper.
- If you don’t have oat flour, grind the whole oats into a flour using a food processor.
- Add the oats, banana, peanut butter, flax, cinnamon and salt to the food processor, and blend until smooth.
- Add a bit of water to help the dough form — but it should still be a thick, sticky dough.
- Take a heaped teaspoon of dough into your hand and roll it into a ball, then place on the baking sheet.
- Repeat until the dough is used up, then take a fork and press each ball into a flattened cookie shape.
- Bake for 20 minutes, then leave on a cooling rack until at room temperature.
- Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.