Peanut and Coconut Dog Treats

Whether you have a dog or you know someone who has one, these peanut and coconut treats make a great little gift for them. Because why should humans be the only ones stuffing their faces this time of year? These little biscuits will give the doggos a reason to get excited too. Plus, they’re grain-free!

This recipe will yield around 18 bite-sized treats (human bites, cause dog bites are practically elephant-sized) or about 8 bigger ones like the bone in the picture. They’re made with dog-safe ingredients only, but if you have any worries, obviously consult your vet. And these are as they’re called, treats. So give them in moderation!

Since the dough is gluten-free, it might be a bit crumbly when rolling and cutting so handle it carefully. And if you’re cutting out bigger biscuits, use a spatula to move them onto the baking sheet. These peanut and coconut dog treats are so easy to make, there’s no reason not to whip some up to see a happy doggo!

ingredients to make these peanut & coconut dog treats

I made sure to use ingredients dogs love and are least likely to react to. And I know dogs eat just about anything so it wasn’t exactly rocket science, but I did keep a few things in mind.

Peanut butter. Everybody and their mom knows that dogs love peanut butter. But always make sure to use a natural and salt-free one. The only ingredient should be peanuts! No xylitol, sugar or hydrogenated fats as those are bad for dogs.

Coconut oil and shredded coconut. Coconut oil contains healthy fats your dog can benefit from. Plus it amplifies the coconut flavour combined with the shredded coconut. Make sure to use virgin unrefined coconut oil and unsweetened shredded coconut without added ingredients.

Banana. It’s a great natural sweetener for these treats and it also acts as a binder. It provides a range of vitamins, but it’s best consumed in moderation because of its sugar content. Which makes it perfect for dog treats! You could also use the same amount of pumpkin purée (homemade or store-bought with no additives) or mashed sweet potato.

Coconut flour. A lot of dogs can be sensitive to grains and gluten, that’s why these are grain-free. I thought of using oat flour at first before finding that out. Other flour options included almond flour or chickpea flour. But coconut flour seemed to be the best option since they’re already coconut-flavoured.

Turmeric. Turmeric has anti-inflammatory properties. Although it can only be given in small quantities perhaps not enough to be beneficial, it doesn’t hurt to add some in their diet.

If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!

Peanut and Coconut Dog Treats

Tatyana

Easy-to-make little treats your dog will love! They’re grain-free and made with only simple ingredients.

5 from 1 vote

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Course Snack

Total Time 28 minutes mins

Servings 18

Ingredients

  

• 30 g smooth natural peanut butter
• 20 g unrefined virgin coconut oil
• 50 g ripe banana, room temperature
• 1 tbsp fine or medium unsweetened shredded coconut
• 35 g coconut flour
• 1/8 tsp turmeric, optional

Instructions

 

• Preheat your oven to 180°C/350°F and line a baking sheet with parchment or a silicone mat.
• Melt the peanut butter and coconut oil together in the microwave or in a double boiler.
• Mash the banana and add it to the mix along with the shredded coconut and stir to combine.
• Add the coconut flour and turmeric and stir until a smooth dough forms.
• Roll the dough out on a surface lightly floured with coconut flour until it’s about 1/4 inch/6 mm thick.
• Cut out whatever shapes you’d like and repeat until you’ve used up all the dough. You could even roll the dough out into a square and cut it into small bite-sized squares with a knife.
• Place the shapes on the prepared baking sheet, no need to leave too much space as they don’t spread.
• Bake for 13 to 15 minutes or until golden on the surface and slightly darker around the edges.
• Let them cool completely on the baking sheet before storing in a tightly sealed container.

Notes

• *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
  
• I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
• These can be kept for about a week in a tightly sealed container at room temperature. If you want them to last longer, store in the fridge for up to 2 weeks.
• The mashed banana can be replaced with the same amount of mashed sweet potato or pumpkin purée.