It’s time to get the vegan dog treats out! There’s something really special about sharing your home with a furry companion, and learning each other’s quirks. And did you know that dogs can also be vegan? Not only can dogs thrive on plants, but it’s way better for the planet, and for the wallet.
Since Kira adores peanut butter, this is the star ingredient in these dog treats. The recipe is inspired by this one and this one, which I found via the Vegan Dog Nutrition group on Facebook. Peanuts are a good source of protein and healthy fats, as are other nuts and seeds. Processing the peanuts into a nut butter makes the nutrients even easier for the body to absorb. Nut butter (or seed butter) is a great source of energy for active pups!
It’s delish – I was scraping the bowl and licking my fingers at the end (which is why I made a version for humans!). Kira loved both the raw dough and the baked cookie.
The ingredients are all natural and plant-based: I used whole oats, ground into a flour, homemade peanut butter (with peanuts and nothing else), banana, ground flaxseed (for Omega-3), some cinnamon and a touch of salt. These could be great as human treats too, with some added oil and sweetener.
Peanut Butter Oat Dog Treats
- Food processor
- 2 cups oat flour (or whole oats, ground into flour in a food processor)
- 1/3 cup peanut butter (no added sugar, salt or oil – just peanuts)
- 1 large ripe banana (fresh or frozen)
- 1 tbsp ground flaxseed
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1/4 cup water
- Preheat the oven to 180ºC and line a baking sheet with baking paper.
- If you don't have oat flour, grind the whole oats into a flour using a food processor.
- Add the oats, banana, peanut butter, flax, cinnamon and salt to the food processor, and blend until smooth.
- Add a bit of water to help the dough form – but it should still be a thick, sticky dough.
- Take a heaped teaspoon of dough into your hand and roll it into a ball, then place on the baking sheet.
- Repeat until the dough is used up, then take a fork and press each ball into a flattened cookie shape.
- Bake for 20 minutes, then leave on a cooling rack until at room temperature.
- Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.