I come from a family of dog lovers… We have always treated our dogs like a member of the family. So, I bake cookies and biscuits for my dog, just as I would for anyone else in the family.
A lot of dogs are sensitive to wheat, mine included. This recipe is inspired by a wheat-free dog biscuit recipe I found in the paper a few months ago. Instead of all purpose flour, this recipe uses oatmeal and rye flour.
These treats will last for a week or two, stored in an airtight container. You can use a heart shaped cookie cutter to make a Valentines treat for your favorite pooch! These would also make a great gift for friends and family who have a furry friend.
- 1 cup oatmeal
- 1 cup + 1 tablespoon rye flour, divided
- 2 tablespoons sugar
- 1 tablespoon melted butter
- 1/2 cup milk
Combine the oatmeal, 3/4 cup of the rye flour, sugar, and melted butter in a mixing bowl. Gradually add the milk, stirring between each addition. The mixture will become slightly sticky.
Spread the remaining 1/4 cup of rye flour on a wooden cutting board or a clean countertop. Turn the dough out onto the cutting board, and knead the flour into the dough mixture. Wrap the dough in plastic wrap and chill in the refrigerator for one hour.
Preheat the oven to 350°F and lightly grease a cookie sheet. Sprinkle the remaining tablespoon of rye flour on the cutting board (or countertop), and roll out the dough to approximately 1/4 inch in thickness. Use cookie cutters to cut the dough into shapes and place them on the cookie sheet.
Bake the biscuits for 15 minutes. Turn off the oven and allow the biscuits to cool in the oven with the door closed. Once the biscuits are cooled, remove from the baking sheet and store in an airtight container.