Introduction: Homemade Spinach Dog Biscuits

About: Hands-on DIY lover and borderline crazy crafter. I love Halloween and creepy food.

Hi, Luci here! I'm hijacking my mom's Instructables account to teach you all how to make healthy and easy spinach dog treats.

I may weigh just 8 pounds, but I pack a lot into that tiny size, and I'm not afraid to throw my weight around in the kitchen when it comes time to make my own yummies.

I'm including both the video to my recipe as well as the written version so you can use whichever one you want.

Have fun!

Step 1: Gather Your Ingredients

You will need:

  • 1 cup cooked spinach, pureed
  • 1/2 cup water from your cooked spinach
  • 1 whole egg
  • 3 Tablespoons olive oil
  • 3 cups whole wheat flour

Start by first preheating your oven to 350F/176C.

Step 2: Mixing It All Together

While your oven is preheating,mix together your spinach, spinach water, oil, and the whole egg. Yes...the WHOLE egg! Shell and all! The mixer will help mash up the shell so it's nice and tiny and the added calcium is good for doggo bones.

Plus, I kinda like the extra crunch it gives the finished cookies. Hey, what can I say...I'm a dog!

Turn your mixer onto medium-high and let your dough churn for about 60-seconds or until it's all good and mashed up.

Step 3: Rolling It Out

Dust your workspace with flour and turn your mixed dough out.

Using your paws, give it a good knead to help ensure it's nice and smooth.

Once that's done, grab your rolling pin and roll it out until it's about 1/2 an inch thick.

Grab your cookie cutter and start cutting out the shapes for your biscuits.

Step 4: Into the Oven!

Bake your biscuits for approximately 25 minutes or until just starting to turn golden around the edges. Once they're done cooking, remove from the oven and allow to cool before plating up.

Share your finished treats with your favorite furry friends by making sure you always have a generous stash on hand (hint: these cookies are pocket-sized and not prone to crumbling!)

These cookies, when stored in an airtight container, should last about 2 weeks...


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