Introduction: Blueberry Dog Treats

About: I love to spend time in the kitchen to relax and feed those I love with great eats and treats.

These blueberry cookies are some of my dogs' favorite treats. They like the flavor, I like that I know all the ingredients of these easy-to-make treats and feel good about feeding them to my girls. I adapted this recipe from one I found in, Feed Your Best Friend Better: Easy, Nutritious Meals and Treats for Dogs by Rick Woodford, making a few changes to suit my dogs' tastes.

The dough for these cookies comes together very quickly in a food processor making it a great recipe if you want to make a few batches to keep on hand, or pass out gift bags to all the pooches in your life. The dough is easy to roll out and sturdy enough if you want to use your favorite cookie cutters to make cute shapes, you can do so. I choose the easy route and roll one large sheet, using a pastry wheel to score the dough, then breaking up the cookies into squares after baking.

You can make them soft or crunchy to suit your dog's taste. They keep well at room temperature and can be refrigerated, or frozen, for longer storage. Show your best friend you love them by baking a batch of blueberry cookies soon, enjoy!

Makes about 100 cookies, recipe adapted from Feed Your Best Friend Better: Easy, Nutritious Meals and Treats for Dogs by Rick Woodford

Step 1: Gather Ingredients

You'll need:

1 cup blueberries (fresh or frozen)

1/4 cup beef, chicken, or fish stock/broth; or water

2 tablespoons olive oil or safflower oil (I used canola oil)

1 tablespoon honey

1 cup whole wheat flour (I used white whole wheat)

1 cup oat flour (

1 teaspoon baking powder

1 teaspoon ground cinnamon

Step 2: Prepare Dough

Adjust rack to middle of oven and preheat oven to 325 degrees F.

Microwave the blueberries and stock in a microwave safe bowl on high for two minutes. Set aside to cool slightly while you gather other ingredients.

Combine blueberry mixture, oil, honey, flours, baking powder, and cinnamon in a food processor and pulse for about a minute, or until the mixture gathers into a ball. Depending on how juicy the blueberries are you might need to add some more flour, the dough should form a ball, if it's too sticky to do so, add a tablespoon or two of flour, pulse again, and repeat until the ball forms and the dough is just slightly tacky. (I find it easiest to remove the food processor blade, flour my hand to grab the dough and transfer the dough to a lightly floured sheet of parchment.)

Roll the dough out on a lightly floured surface (I roll the dough on parchment paper for easy clean-up) thin enough it will almost cover a 13-x-18-inch baking sheet, about 1/8-inch thick. Transfer the parchment paper to a baking sheet and cut into approximate 1-inch squares with a pizza cutter (I use a fluted pastry wheel). Unless you can roll dough into a perfect rectangle, you'll probably have uneven edges, I can assure you my dogs don't mind treats that aren't perfect squares--if you do want perfect squares, simply trim the excess dough.

Step 3: Bake

Bake for about 25 minutes for a soft cookie, or 40 minutes for a crunchy cookie, I usually bake somewhere between the times, around 35 minutes, this usually makes the edges get harder, while the inner ones stay somewhat soft. Rotate the baking sheet front to back halfway through baking.

Remove from the oven and allow the cookies to cool on the baking sheet before breaking them apart at the cut lines.

When cool, serve a couple to your dogs, who, if like mine, will already be in the kitchen counting the minutes until their blueberry treats are ready!

Store in an airtight container up to five days, can be refrigerated or frozen for longer storage, some dogs may enjoy them frozen.

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