These 3-Ingredient Dog Treats are the easiest crunchy dog biscuit recipe to share with your furry friend.
They are egg-free, so perfect for dogs with egg allergies and they also are crunchy treats packed with all dogs’ favorite flavors.
Today, we are making an egg-free dog treat recipe made with only 3 ingredients.
Dogs can be allergic to albumin, a protein present in eggs. You may also be offering this recipe to dog-loving vegan friends.
Some people raise dogs on a vegan diet, sharing plant-based food with them, and this vegan dog treat recipe is perfect for them.
How To Make 3-Ingredient Dog Treats
I love 3-Ingredient recipes because kids can make them easily, and it’s so fun and quick to prepare as well.
The three magic ingredients to make crunchy dog treats are:
- All-Purpose Flour – To increase nutrients, you can use white whole-wheat flour or spelt flour. Avoid pure wholewheat which makes the treats ultra-dry and dense. Feel free to use self-raising flour to give a little puff to the biscuits.
- Pumpkin Puree or sweet potato puree.
- Peanut Butter – You must use natural peanut butter with no added sugar and no added oil.
First, make sure your peanut butter is fresh and drippy, or it will be difficult to incorporate it into the batter.
Then, using a silicone spatula or wooden spoon, stir the peanut butter and vegetable puree.
Pumpkin puree contains more water than sweet potato puree, which makes it easier to stir and requires less flour.
Next, stir in the flour. Start with 3/4 cup of flour and stir until it looks crumbly and difficult to stir.
Finally, use your hands to knead the dough and squeeze the batter together to form a cookie dough ball.
If too wet, add a bit more flour, one tablespoon at a time.
If too dry, add a teaspoon of water to bring the ingredients together.
You can’t fail a dog treats recipe, simply adjust until the dough is smooth and comes together nicely into a ball that you can roll out.
Making Dog Treats
Sprinkle some flour on the benchtop to prevent the dough from sticking.
Add the dog treat dough in front of you and sprinkle extra flour on top to prevent the rolling pin from sticking.
Start by rolling into a 1/2-inch thickness. You can also make the treats thicker for a softer texture or thinner for ultra-crunchy hard dog biscuits.
Next, use your favorite cookie cutter shapes to cut out cookies from the rolled dough.
Size And Shapes
I used dog cookie cutters in bone shapes of different sizes to create a variety of treat shapes.
It’s up to you to shape the dog treats in any shape.
For smaller dogs, try a smaller cutter to cut the dough to make it easier for them to chew.
You can use any shape as long as they don’t have sharp edges. Stars are probably not very safe.
Try round shapes, ovals, or bone-shaped cookie cutters like mine.
These homemade peanut butter dog treats are crunchy dog treats. For soft dog treats, try my Christmas dog treat recipes.
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly oil the paper with olive oil or avocado oil.
While avocados are toxic for dogs, avocado oil doesn’t contain any persin, the compounds from avocado that is toxic to dogs.
Place the cut cookies on the prepared baking sheet and bake until golden brown.
Leave half a thumb of space between each dog treat. These are baking powder-free, so they won’t expand or grow in the oven.
Bake for 20 minutes or until golden brown and hard on top.
Don’t overbake, or they get very tough and hard, watch them carefully and stop baking time from 15 to 20 minutes, depending on how crunchy you want the dog treats to be.
Place on a rack to cool down completely before offering to dogs.
Of course, you can add some other healthy ingredients into the treats, including 1/3 cup of:
- Grated Carrots
- Grated Apples
- Grated Zucchini – squeeze out their water before adding. This makes soft dog biscuits perfect if you found this recipe too hard to crunch.
Another way to add flavor and texture to the biscuit is to stir in some of the dog-safe ingredients below:
- 1/4 cup of rolled oats – this is very healthy for dogs adding fiber and proteins.
- 1/4 teaspoon of baking powder – makes the biscuits fluffier.
- 1/2 teaspoon of cinnamon – it’s safe to offer small amounts of cinnamon to dogs.
Ingredients To Avoid In Dog Treats
However, don’t add any of the ingredients below to dog biscuits because these are toxic foods for dogs.
These dog treats can be stored for up to one week in an airtight metallic box or glass mason jar at room temperature.
You can also refrigerate the biscuits to keep them fresh longer.
Another option is to freeze the 3-ingredient dog treats in zip-lock bags and thaw them the day before offering them to dogs.
The most common dog food allergies are eggs and wheat. These are egg-free dog treats, so you are safe for that part, however, you may need to try some of the options below.
- Nut-Free – You can swap the peanut butter with natural unsweetened sunflower seed butter. Also, a great swap to peanut butter for dogs is tahini or almond butter which is not nut-free but safe for dogs.
- Wheat-Free – Try gluten-free all-purpose flour.
Frequently Asked Questions
Below are my answers to your most frequent questions about this easy 3-ingredient dog treat recipe.
Can I Freeze The Dog Treats?
Yes, freeze them in sealed bags or a container for up to 3 months and thaw them at room temperature.
Don’t offer the treats frozen, or they are too hard to chew and can upset their stomach.
Can I Use Oat Flour?
You can use half white flour and half oat flour but not entirely oat flour, or the dough becomes fragile and cracks.
Can I Make The Dough In A Food Processor?
Yes, you can blend all the ingredients together in a food processor using the S-blade attachment.
If too crumbly, add a few teaspoons of water to bring it together.
More Dog Treat Recipes
If you like making treats for your furry friend, you’ll love these other recipes.
Have you tried making this easy dog treat recipe? Leave a comment or review below to let me know how much your dog loves it.
3-Ingredient Dog Treats Recipe
- ½ cup Sweet Potato Puree or pumpkin puree
- ¼ cup Peanut Butter
- ¾ cup All-Purpose Flour
Optional – if batter too dry
- 1-2 teaspoons Water
- Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray. Set it aside.
- In a large mixing bowl, stir the sweet potato puree and peanut butter.
- Stir in the flour. Start stirring with a wooden spoon, then use your hands to knead the dough. If too dry or crumbly to form a ball, add 1-2 teaspoons of water to bring the ingredients together. If too wet, add a bit more flour. The dough should be tough but hold together in a ball.
- Place the dough on a floured surface. Sprinkle a little more flour on top to prevent the dough from sticking to the rolling pin.
- Roll the dough ball into a 1/2-inch thickness, and using a dog cookie cutter, cut out bone shapes.
- Place the bone-shaped cookies on the prepared cookie sheet. They won't expand while baking but leaving half a thumb of space between each of them makes it easier to remove from the tray later.
- Bake for 15 minutes for softer cookies or up to 25 minutes for ultra-crunchy treats. Bake until golden brown, not burnt or too dark.
- Cool on a cooling rack immediately.
- Store in a sealed jar at room temperature for up to 1 week or freeze and thaw the day before.