Training your dog requires a different type of treat than the after-walk Milkbone. We’ve founding the best training treats are small (so the pup doesn’t get full too fast), and soft (so the pup doesn’t spend all her time chewing).
Before I developed this recipe we used the puppy beef sticks, which could easily be broken into small pieces. But, I didn’t like 1) the added cost, 2) the funky fake-meat smell, and 3) all the weird ingredients. Our pup is a bit ahem stubborn, so she requires near-constant training, which meant a lot of the not-so-great treats.
This recipe meets all of my requirements for a perfect doggy treat, and leaves the house (and your hands during training) smelling like warm peanut butter, rather than a beef stick.
I cut these into tiny squares using a pizza roller for training treats, but I’ve also used small cookie-cutters to create special, larger treats: Reindeer at Christmas time are pretty adorable!
Please note that all dogs are different, so if this is the first time you’ve given your dog wheat, peanut butter, honey, or oats, be alert for any changes that could signal an allergy in your pup. However, for most dogs, these are very gentile ingredients that should not cause any problems!
Peanut Butter & Oat Training Dog Treats
- 2 C. whole wheat flour
- 1 C. peanut butter
- 1 C. oats
- 2 Tbls. honey
- 1 egg
- 1 C. water
- 1/2 tsp. salt
- Preheat oven to 350*F. Grease two large baking sheets, or lay down parchment paper or silpat mats on the baking sheets.
- Combine all ingredients in the bowl of a stand mixer, or mix by hand until well combined. The result will be a sticky, but workable dough. Add more water or flour as necessary to reach a workable consistency.
- Turn out onto a well floured surface and roll into a large rectangle, about 1/2 inch thick.
- Slide a flexible cutting board under the dough and cut into small 1/2 inch squares using a pizza cutter. Alternatively, cut into fun shapes using cookie cutters.
- Lift the cutting board and slide the pieces onto the two large baking sheets.
- Bake for 20-25 minutes, until treats are firm, but still slightly soft.
- Let cool on pan, then remove to an airtight container. Treats will store at room temperature for about a week–keep extras in the freezer.
Recipe adapted from the Cookie Rookie.