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Bowser Biscuits

Make tasty cookies for your pooch!

dog biscuits

Thomas Holbrook

Want to give your dog a special treat? This cookies can be cut into cute shapes if you like, but your pooch will enjoy them no matter what they look like.


  • 2 cups cooked and cooled carrots
  • 1 ripe banana, peeled, or another cup of cooked, cooled vegetables
  • 1 cup soy milk
  • 1-1/2 cups peanut butter
  • 2 tablespoons molasses
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 cup nutritional yeast (optional)
  • 2 cups white flour, plus more for dusting

Cooking Instructions

Preheat the oven to 325° F (160° C).

Blend the banana and vegetables (you can substitute peas, green beans, or your dog's favorite vegetable) in a food processor. Add the soy milk, peanut butter, and molasses and blend again.

Sift together the whole wheat flour and baking powder, then add to the wet mixture and blend well.

Pour the batter into a large mixing bowl. Add the nutritional yeast, if using, and 1 cup of white flour and stir thoroughly. Knead in the second cup of white four, adding more flour if necessary to make a stiff dough. Divide the dough into four parts.

Roll out a piece of dough on a floured board to about 1/8 inch thick. Use a cookie cutter or a knife to cut it into diamonds or any shape you like. Place the biscuits on an ungreased cookie sheet. It's okay to put them close together; they won't spread out.

Bake the biscuits 10 minutes or until they are just starting to brown. Remove the sheet from the oven and turn over the biscuits with a spatula. Return to the oven and bake for another 10 minutes. Turn the biscuits again and bake for another 10 minutes. They should be as crisp as crackers.

Remove the biscuits from the oven and let them cool completely. Give a few to your dog, who has been waiting impatiently, while they are nice and fresh.

Repeat with the other three parts of the dough, or freeze the remaining dough to bake later.

Store the cooled biscuits in a covered container in the refrigerator.

Recipe courtesy of Catherine Hess.

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