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Recipe Friday – Christmas Peanut Butter Banana Parsley Dog Treats

These are great stocking stuffers for your dog.  I have included ingredients for a gluten free recipe for those dogs with allergies.  Enjoy!


  • 1 medium banana, peeled
  • 1 cup whole wheat flour (or try 3/4 to 1 cup of rice flour, or 3/4 to 1 cup of almond flour)
  • 2/3 cup rolled oats (if your dog has allergies, Bob’s Red Mill has a gluten free version of rolled oats)
  • 1/2 cup dried parsley
  • 3 T creamy peanut butter
  • 1 egg, beaten



1. Preheat oven to 300F. Mash banana in large bowl. Add all additional ingredients and mix well. Let sit for 5 minutes.

2. Roll out mixture to desired thickness and cut with cookie cutters. Bake on parchment lined-baking sheets for 40-45 minutes.

3. Let cool completely, and then enjoy!


Keep in airtight container in fridge for one week and freeze any left overs.  Depending on what size cookie cutters you use and the thickness of the dough you want, this recipe can yield 1-3 dozen treats.  Remember to feed in moderation.

Recipe Friday – Peanut Butter Parsley Treats For Dogs

Here is a great recipe for some yummy treats for your favorite doggies out there:


  • 1 Cup Whole Wheat Flour (or for gluten free, use about 3/4 to 1 cup of rice flour)
  • ½ Tablespoon Baking Powder (If you are doing a gluten free recipe, make sure to read the label to see that this is gluten free)
  • ½ Cup Peanut Butter (I use all natural, no sugar added)
  • ¼ Cup Unsweetened Applesauce
  • ½ Cup Non-Dairy Milk (I use unsweetened, plain almond milk)
  • ¼ Cup Chopped Fresh Parsley, loosely packed (optional)



  1. Preheat the oven to 375 F.
  2. Line a baking sheet with parchment paper (or lightly grease). Set aside.
  3. In a large bowl, combine peanut butter, applesauce, and non-dairy milk. Sift in flour and baking powder and mix well. Fold in fresh parsley (if using).
  4. Using a cookie dough scoop or heaping tablespoons, spoon dough onto baking sheet. Lightly flatten dough with a spatula.
  5. Bake for 20 minutes, until lightly browned.
  6. Remove from oven and cool on a wire rack. Store in an airtight container in the fridge or freezer.

Makes about 14-16 treats, depending on the size you make them.

Recipe Friday – Fruit and Veggie Peanut Butter Treats For Dogs

Here is a quick and easy treat idea when you don’t have time to spend in the kitchen every day.  Now remember, do NOT use so much peanut butter that it makes it hard for your dog to eat them.  Just use a small amount.


  • Raw Fruits or veggies that could be vehicles for the peanut butter (examples are: Apples, Carrots, Sweet Potato, Banana)
  • All Natural Peanut Butter



1. Wash and peel any fruits or veggies you will be using.  You can make some of these treats ahead of time, or just make these as you go.

2. If you want to get fancy, cut up your fruits and veggies into circles or use a cookie cutter for shape ideas.

3. Put small dabs of peanut butter on the top of your treat (if you use circular cookie cutters, just put small dabs at the top of the treat).

4. Serve and store any in the fridge for maybe a day, after that they tend to get brown and are not very appetizing anymore.

Quick and easy!  Enjoy!


Recipe Friday – Frozen Dog Treats (Carob and Peanut Butter)

These treats are great and can’t be beat in the heat!  Also, humans can try them as there isn’t anything in them that we cannot eat.


  • 2 Cups plain yogurt (your choice of fat %)
  • 1/2 Cup chunky peanut butter
  • 1 Tablespoon carob powder (CANNOT be substituted with chocolate)
  • 1 Teaspoon cinnamon
  • 12 small paper cups



1. Mix ingredients in a large bowl. Divide evenly into 12 cups (approx. 1/4 cup each).

2. Put into the freezer for at least 3 hours. Peel off, or pop out of, paper cup. Serve.

Makes about 12 cups.

Recipe Friday – Peanut Butter Banana Doggie Treats

Here are some yummy treats for your pup.


  • 1 Banana, peeled
  • 1 Cup oat flour
  • 2/3 Cup rolled oats
  • 1/2 Cup dried parsley
  • 3 Tablespoons peanut butter
  • 1 Egg, beaten



1. Preheat oven to 300°F.

2. Put banana in a large bowl and use a spoon or potato masher to mash it thoroughly.

3. Add oat flour, oats, parsley, peanut butter, and egg and stir well to combine. Set aside for 5 minutes.

4. Roll mixture into 24 balls, using about 1 tablespoon dough for each.

5. Transfer each ball to a large parchment paper-lined baking sheet as done. Use the back of a spoon or the heel of your hand to press each ball into a (1 1/2 to 2 inch) coin.

6. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely.

7. It’s best to store these in an airtight container in the refrigerator. Or, freeze them to give to your dog later; just be sure to thaw the treats before serving.

Recipe Friday – Peanut Butter Oaty Cookies for Dogs

Your dog may enjoy this peanut buttery treat; I will post the regular recipe, along with substitutions for those doggies with allergies:


  • 2 cups whole wheat flour  (you can use 1 3/4 cups of brown rice flour, or any other gluten free flour, you may have to play with the actual amount, but this amount worked well for me.)
  • 1 cup oats (you can buy organic oats, or gluten free ones)
  • 1/3 cup all natural peanut butter ( you can buy all natural peanut butter, where peanuts are the only ingredient)
  • 1 cup warm water



1. Preheat oven to 350 degrees.

2. Mix all dry ingredients together. Add in the peanut butter and slowly add in the warm water while mixing together.

3. Roll out into 1 inch balls and place on a greased cookie sheet. Cook for 25 to 30 minutes. Remove from oven and let sit for an hour to firm up.

4. Store in the refrigerator for about a week and freeze any leftovers.  Remember to feed in moderation.

Recipe Friday – Simple Dog Treats (4 ingredients!)

These simple, four ingredient treats are easy to make and fun for your dogs to eat!  I will include a gluten free option in the recipe.


  • 1. 2 tbsp natural peanut butter (check the label to make sure it says gluten free.  You can buy all natural peanut butter where the only ingredient is peanuts).
  • 2. 2 scoops (using the scoop that comes in the canister or about 1/2 cup total) rolled oats (get the gluten free oats option, if you are trying to make the recipe gluten free)
  • 3. 1/2 cup natural, unsweetened applesauce (make sure there is NO high fructose corn syrup.)
  • 4. 1/2 cup whole wheat flour (or you can use about 1/3 cup rice flour for gluten free option)



1. Preheat oven to 350 degrees.

2. Combine all ingredients in a mixing bowl until they form a soft dough ball.

3. Roll out dough onto floured surface with lightly floured rolling pin. (I used a little more whole wheat flour.)

4. Cut out small sections of dough using a cookie cutter or slice with a pizza cutter into about 1.5 in. squares.

5. Place on a lightly sprayed cookie sheet and bake for about 15 minutes or until browned slightly.

*You can play around with the thickness of the dough.  If you want softer treats, the dough can be rolled out thicker.  If you want crisp treats, the dough should be rolled out thinner.  Keep refrigerated for a week and freeze any left overs.

Recipe Friday – Peanut Butter Popsicles

Now that the warmer weather is here (Hopefully to stay!) I have an easy recipe to make some popsicles for dogs!


  • Half to one small jar of peanut butter
  • Half to one whole small banana
  • 2 Tablespoons of warm water



1. In a small mixing bowl, combine peanut butter with a little water or half a mashed banana. (The water and banana aren’t essential but help with freezing consistency.)

2. Line an ice cube tray or cookie sheet with wax paper. (You don’t have to use the paper, but it can make prying the cubes out easier.)

3. Spoon the mixture into the cubes, or drop onto the tray just like you would cookie dough.

4. Freeze. If you need to reuse the tray right away, pop out the cubes and store them in a bag or container in the freezer.

5. Serve. Keep in freezer until consumed.

Recipe Friday – Pumpkin and Peanut Butter Puppycakes

These are great treats for any leftover pumpkin from Thanksgiving.  Remember to use real PUMPKIN and NOT pumpkin pie filling.


  • 1 Cup of whole wheat flour (regular or white) (for dogs with gluten or wheat allergy, about 3/4 cup of rice flour or almond flour can work, you may have to add more, just depends on how moist you like the batter.)
  • 1 egg
  • 2 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1/2 Cup skim milk
  • 1/4 Cup unsweetened & unsalted peanut butter
  • 1/8 Cup pumpkin (not pumpkin pie filling)
  • 1/4 Cup water


  • 1/4 Cup pumpkin
  • 1 oz low fat cream cheese


1. Preheat oven 350 degrees.

2. Mix flour, egg, olive oil, honey, skim milk, peanut butter, pumpkin, and water together. Batter should be thick.

3. Pour into cupcake tins about 2/3 full.

4. Bake for 20 – 25 minutes. Let cool.

5. Frosting directions: Mix 1/4 Cup of pumpkin with 1 oz of cream cheese. Mix until smooth like frosting.  Refrigerate for 30 minutes.

6. Frost the cupcakes in any design or in any fashion you wish.

7. Store in an airtight container in the fridge, if you have leftovers for longer than a week, freeze the rest and defrost as needed.

Recipe Friday – Gluten Free Bacon Peanut Butter Dog Treats

Your dog will be begging for more of these yummy treats.  Make sure to feed in moderation.  I have also included the regular ingredients in case you don’t need to make them gluten free:


  • 1 cup oat flour (you can just whip up your own by grinding up rolled oats)
  • 1 cup brown rice flour (or you can substitute regular or whole wheat flour, use whole wheat flour if you don’t need the recipe to be gluten free)
  • 1/2 cup peanut butter (unsalted is best)
  • 1 tablespoon honey
  • 1 egg
  • 1/2 cup water
  • 2-3 pieces cooked bacon (and cook some extra bacon just for yourself to snack on!)
  • 1 shredded carrot


1. Preheat oven to 350F. In a medium bowl combine all wet ingredients until well blended. Add both flours to wet mixture to form dough.

2. Roll out between two pieces of parchment paper or lightly floured work surface to 1/4 inch thick.

3. Cut out with cookie cutter. (You can use a dog bone shaped cookie cutter, or any cookie cutter.  If you don’t have a cookie cutter, use the open end of a glass.)

4. Place treats on a parchment lined baking sheet (they can be close together, just not touching) and bake for 20-25 minutes.

5. Once finished baking, transfer to a wire rack to cool completely.

6. Store a weeks worth of treats on the counter in a sealed container and the rest can go in the freezer.