Ingredients
Method
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the whole wheat flour and baking powder; stir in the cinnamon if using.
- In a separate bowl, whisk the applesauce and egg until smooth, then mix in the honey and peanut butter if using.
- Pour the wet mixture into the dry ingredients, stirring until a soft, pliable dough forms, adding water 1 tablespoon at a time if the dough seems too dry.
- Divide the dough into 2 equal portions; knead the pureed blueberries into one portion until evenly colored.
- Tear both dough portions into chunks, lightly press and knead them together on a floured surface to create a marbled effect.
- Roll the marbled dough out to 1/4-inch thickness on the floured surface.
- Cut out shapes with a bone-shaped or other festive cookie cutter and place them on the prepared baking sheet.
- Bake for 20–25 minutes, until the treats are firm and lightly golden around the edges.
- Transfer the treats to a wire rack and cool completely before serving or storing.
Notes
- Never use peanut butter that contains xylitol or artificial sweeteners, as they are toxic to dogs.
- You may substitute oat flour for a gluten-free option; add a little extra flour if the dough feels too soft.
- Store cooled treats in an airtight container at room temperature for up to 7 days.
- For longer storage, freeze treats in a sealed bag for up to 2 months and thaw at room temperature before serving.
- Introduce any new treat slowly and adjust your dog’s regular food to avoid excess calories.
- You may substitute oat flour for a gluten-free option; add a little extra flour if the dough feels too soft.
- Store cooled treats in an airtight container at room temperature for up to 7 days.
- For longer storage, freeze treats in a sealed bag for up to 2 months and thaw at room temperature before serving.
- Introduce any new treat slowly and adjust your dog’s regular food to avoid excess calories.