The best grain-free dog treats, we highly recommend are Paleo Recipes! Here are a few!
Healthy Homemade-Grain Free-No Baking Soda-Dog Treats
- 1 sweet potato
- 1 egg or 1/4 cup pumpkin
- 1/4 cup coconut milk
- 1/2 cup peanut butter (preferred Earth’s Balance Coconut & Peanut Spread, Smart Balance Omega Peanut Butter or Almond Butter)
- 1.5 tablespoons flax (plus 2 tablespoons water)
- 1/2 cup coconut flour (you can try increasing the amount to make the batter thicker)
- Preheat oven to 350 degrees.
- Combine the flax and water in a bowl and let it sit so that the flax makes a paste.
- Cut up the sweet potato and boil until soft. Let cool, remove skins and mash.
- Combine all ingredients in a mixer or blender and mix well.
- Line a cooking sheet with parchment paper.
- Drop batter onto paper in the size that you prefer.
- Bake for 15 minutes and take a wooden spoon and lightly press down on each cookie to flatten out any sharp areas. (If the cookies have sharp areas, they could scrape the top of your doggies mouth.)
- Bake another 20 – 25 minutes. Pull out and let cool.
- Store chilled in the fridge. I’m sure they would last a couple days on the counter but they will last a lot longer inside the fridge.
Ginger Snap Cookies
- 1 cup coconut flour
- ½ cup melted coconut oil
- ½ cup unsweetened almond milk or coconut milk
- 4 eggs or 1 cup of pure pumpkin
- 3/4 cup of coconut sugar
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tablespoon pure maple syrup
- pinch of sea salt
- Preheat your oven to 350.
- Line baking sheets with parchment paper and set aside.
- In a mixing bowl, whisk melted coconut oil, almond milk, and eggs. In a different mixing bowl, whisk coconut flour, sugar, cinnamon, and sea salt.
- Mix all ingredients together. Stir until combined. It’s going to get a little sticky so I suggest mixing with a wooden spoon.
- Scoop approximately one Tbsp round balls. Roll with your hands to form balls and place on the parchment paper.
- Coat the back of a metal soup-spoon with a little coconut oil and use it to smash the balls into flattened disks.
- Bake for approximately 15 minutes or until they’re slightly browned.
No Bake Coconut Thumbprint Cookies
- 1 cup shredded unsweetened coconut
- 3 TBS coconut nectar or maple syrup
- 2 TBS softened coconut oil or butter
- 1 tsp vanilla extract
- a pinch of salt
- Put all of the cookie ingredients in the food processor and process until mixture sticks together. Scoop into 1 tbs sized balls. Place in the fridge for about 5 minutes.
- Remove the coconut balls from the fridge and flatten them into more of a cookie shape. Create an indentation in the middle of each cookie. Sprinkle a few shredded coconut in the middle of each cookie, if desired.
No-Bake Almond Joy Cookies
- 1/2 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut butter (not coconut oil)
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/8 tsp almond extract (optional)
- Combine all ingredients in a bowl (or food processor) and mix well until completely combined.
- Form batter into 2-inch balls and place on wax paper. Flatten balls with the palm of your hand.
- Allow cookies to chill in the refrigerator for at least 60 minutes before serving.
Makes 8 cookies
No Bake Coconut Cookies
- 1/3 cup Honey
- 1/3 cup Coconut Oil
- 1/3 cup Almond or peanut Butter
- 2 cups Dried Unsweetened Coconut
- Put honey, and coconut oil in bowl or saucepan and bring to boil either on stove or in microwave
- Immediately remove from the heat once it’s boiling.
- Stir in the butter until it’s fully incorporated. Stir in coconut.
- Scoop by spoonfuls onto cookie sheet covered in parchment, wax paper, or tin foil. Refrigerate to set.
Less Oat-More Meal No-Bake Cookies
- 2 cups of almond flour
- 1/4 c. honey
- 1/4 c. maple syrup
- 1/4 c. peanut butter (preferred Earth’s Balance Coconut & Peanut Spread, Smart Balance Omega Peanut Butter or Almond Butter)
- 1/4 c. of coconut oil (in solid form)
- 1tsp.-1TBS. of cinnamon (to taste)
- 3/4 c. of finely chopped walnuts (measure after chopping)
- Get out a large bowl dump everything in except the walnuts. Mix with a wooden spoon until everything is moistened and a dough forms. Chop up walnuts with a knife, processor, blender or take out frustrations on the walnuts in a ziplock and use a rolling pin as your weapon of choice. Add the walnuts to the mixture, stir until they are distributed.
- Next grab a plate or cookie sheet (that will fit in fridge or freezer) using two teaspoon sized spoons scoop and scrape dough onto the plate or sheet. Sprinkle with an extra dash of cinnamon and a drizzle of honey, cover lightly with plastic wrap and let harden in the freezer or fridge for a few hours to your hardened likeness!! Or eat out of the bowl if you lack the will power.
No-Bake Go Nuts Cookies
- 1/2 cup walnuts
- 1/2 cup pecans
- 1/2 cup almonds
- 1/2 cup flax seeds
- 1/2 cup pumpkin seeds
- 1/2 cup unsweetened coconut flakes
- 8 oz almond butter or peanut butter
- 4 tablespoons coconut oil
- Grind the nuts, seeds, and coconut flakes in a food processor (or by hand) until a thin flour is formed.
- In a large bowl, combined the nuts/seeds/flakes, almond butter, and coconut oil. Mix well.
- Scoop out about a tablespoon of mixture and set on tray. Refrigerate until firm.
Frozen Peanut Butter Yogurt Treats
- 32 ounces greek vanilla yogurt
- 1 cup peanut butter
- Melt the peanut butter in a microwave safe bowl
- Combine the yogurt and melted peanut butter
- Pour the mixture into cupcake papers
- Place in the freezer
- 2 cups of low fat, all natural Greek yogurt (no sugar, no additives)
- 1 medium ripe banana
- 1/3 cup all natural, organic peanut butter
- 1 tablespoon honey
- Place all ingredients into a food processor or blender and process until smooth, 2 to 3 minutes.
- Pour mixture into (silicon or paper) molds of your choice, place on a baking sheet and freeze, at least 1 hour.
- Remove fro-yo pops from molds and serve.
Sweet Potato Dog Chews Rawhide Treats
- 2 sweet potatoes
- Preheat oven to 250 degrees F.
- Wash sweet potatoes
- Slice sweet potatoes lengthwise about ¼ inch thick. Place on a baking sheet.
- Bake for 3 hours. Turn slices about halfway through baking.
- Cool on wire racks after baking.
Store in refrigerator for up to 3 weeks or freeze for up to 4 months.
Frozen Snack Treat
- 2 cups cooked meat/poultry/fish (if any, remove bones).
- 3/4 cup plain greek yogurt
- Small handful of parsley, finely chopped
- 1 carrot, cooked and mashed
- 3 tbsp olive oil
- Mix all ingredients together and freeze in ice cube trays. For small dogs and cats, you can pour the mixture into a piping bag and pipe little droplets onto a parchment-lined baking sheet before freezing.
Pumpkin Swirl Frozen Dog Treats
- 1 can pure pumpkin puree
- 1 container of Fage greek yogurt (any flavor will work)
- Place about a tablespoon of yogurt each in an ice cube tray.
- Add about a tablespoon of pumpkin over the yogurt.
- freeze and serve.
Frozen Paws Dog Treat
- 2 Tbsp peanut butter
- 2 Tbsp honey
- 1/4 t salmon oil
- 1 very ripe banana
- 2 cups Greek plain yogurt
- 1/3 cup water
- Combine in blender til super smooth.
- Pour smooth product in freeze worthy containers or flexible ice trays.
Berry Tasty Frozen Dog Treat
- 1/2 cup Blueberries
- 1/2 cup Raspberries
- 1 Banana
- 6oz Greek Plain Yougurt
- Mix all the ingredients in a blender.
- Pour into an ice cube tray or mold. Freeze