This Soft Dog Treats recipe is an easy 4-ingredient dog treat recipe packed with natural ingredients and perfect for senior dogs or dogs.
Plus, this dog treat recipe is easy to adapt to create a range of flavors for your loved one.
How To Make Soft Dog Treats
These homemade peanut butter sweet potato treats are perfect for senior dogs.
Plus, they are ridiculously easy to make.
All you need to make the peanut butter dog treats are:
- Natural Peanut Butter – Pick a jar with no added salt and no added oil. This adds healthy fats to your dog cookies.
- Quick Oats – It has a smaller texture than rolled oats and makes the cookies easier to chew.
- Mashed Sweet Potato Puree or pumpkin puree.
- All-Purpose Flour – This helps make the dough less sticky and easier to work with. However, don’t add too much flour, or the cookies will get harder.
These homemade treats can be made with or without a cookie cutter. They are soft treats meaning the dough will be moist and sticky and, therefore, a little bit more challenging to cut out.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper lightly oiled with olive oil. Set aside.
Making The Dough
You have two options for making the cookie dough. You can use a food processor to pulse the oats into a thinner texture or stir all the ingredients together in a bowl.
In a large bowl, add quick oats, homemade sweet potato puree, wheat flour, and peanut butter.
Stir to bring the ingredients together into a sticky, moist cookie dough. If too moist, this will happen with pumpkin puree that contains more moisture than orange sweet potatoes.
Then, add more wheat flour, up to 2 extra tablespoons. Don’t add too much flour, or the treats will harden in the oven.
Use a tablespoon to scoop some batter, roll between oiled hands, and place on the baking sheet.
Slightly press the top to flatten. Repeat until all the cookie dough has been shaped into cookies.
Otherwise, grease two pieces of parchment paper and roll the dough between the pieces of paper. Then, use a cookie cutter to cut out shapes and place them on the prepared baking sheet.
Baking The Treats
Bake in the center rack of the oven for 10 to 12 minutes. The longer you bake the cookies, the dryer and tougher they become on the edges.
Cool down on a wire rack immediately to prevent the dog cookies from baking longer on the baking sheet. This will make the bottom more crispy.
These are healthy dog treats but still treats. Peanut butter is high in fats and calories, so you should give these as a reward for good dog behavior. This is not a dog meal.
Feel free to adapt serving size based on dog age, activity size, and breed.
Store the treats in an airtight container in the fridge for up to 4 days. Or freeze treats and thaw them in the refrigerator the day before.
They are small, soft, moist cookies packed with vegetables, proteins, and fibers from oats, and healthy fats from peanut butter.
You can use this recipe to create different flavors of treats for your loved one.
The best way to alter flavor is to replace the sweet potato puree with same amount of:
- Pumpkin Puree – Peanut butter pumpkin treats is the most classic flavor for dogs.
- Mashed Potatoes
- Mashed Banana – This adds sugar to the treats, so the best is to use 1/3 cup of mashed banana and 1/3 cup of vegetable puree to keep the sugar low.
You can also flavor the treats with a pinch of cinnamon.
To boost the nutritional profile of these dog treats, you can stir in some grated vegetables like 1/3 cup:
- Shredded Carrots
- Shredded Zucchini – make sure you squeeze out the water from them or the cookies get very moist and hard to shape.
- Gluten-Free – Most of the time, dogs don’t show an allergy to wheat. However, if your dog does, try buckwheat flour. It’s a high-fiber, high-protein flour with no gluten and is safe for dogs. If you suspect a gluten allergy, use a gluten-free certified oat brand.
- Peanut-Free – You can use almond butter instead, but don’t use raw cashew butter – this is not safe for them.
Frequently Asked Questions
Below are my answers to your most common questions about this dog recipe.
Can I Double The Recipe?
You can double up the recipe and store leftover treats in zip-lock bags in the freezer.
Thaw the day before in the fridge before offering to your furry friend.
How Can I Make The Treats Less Soft?
You can bake the treats for longer to evaporate more moisture and harden the treats a little.
Another option is to add more wheat flour in the dough and flatten the treats into a thin disc.
The thinner, the crispier the edges will be.
Do I Need A Cookie Cutter?
No, the great thing about this soft, moist dog treat dough is that you can simply shape it into balls.
Then, flatten them with the back of a fork or slightly grease hands. You don’t need to roll and cut out as seen on the pictures.
Have you baked a batch of these soft dog treats? Share a comment or review below.
Soft Dog Treat Recipe
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
- Peel, trim the sweet potatoes and cut them into small 1-inch cubes.
- Bring 1 liter of water to a boil in a large saucepan. Add the cubes of sweet potatoes, cover, reduce to medium heat, and cook for 10-15 minutes or until fork-tender.
- Drain in a sieve over the sink and steam out at room temperature for 10 minutes.
- Mash the cooked sweet potato cubes in a puree. It doesn't have to be super smooth, and measure 2/3 cup packing the puree in measuring cups.
- In a food processor or mixing bowl, add sweet potato puree, quick oats, peanut butter, and two tablespoons of flour. Stir or blend on medium speed, scraping the sides of the bowl a few times until the dough comes together into a moist cookie dough ball.
- The batter should be a bit sticky and thick to keep the dog treat soft and moist. If really too wet, add more quick oats.
- Scoop one tablespoon of batter, lightly grease your hands with vegetable oil and roll into a ball. See note above for rolling and cut-out technique.
- Place the dough ball onto the prepared baking sheet.
- Flatten with your hands and repeat until there is no more dough left. Leave half a thumb of space between each cookie – they won't expand in the oven.
- Bake for 8- 12 minutes or until golden brown on the sides and top. The treats should stay moist and soft in the center and not crispy.
- Cool on a cooling rack for 10 minutes, then transfer them to a wire rack.
- Store up to 3 days in the fridge in an airtight container or freeze in zip-lock bags and thaw at room temperature the day before.