Many dog treats are even more processed than a lot of human store-bought food. With dogs’ tummies more sensitive than ours, who wants that for their pup? That’s one of many reasons why making dog treats yourself is the jam. You totally control what goes into their treats, and can customize organic ingredients for better health – or even avoid those foods your dog is allergic to!

Also, all dogs may go to heaven, but they are not created equal – in size! Does your Chihuahua really need a dog treat as big as the one for your Golden Retriever? Baking your own treats means that you can alter their size to fit your dog’s needs. There are even dog cookie cutters that come in a variety of sizes and themes to fit the season.

Another added bonus: Making the treats yourself is cheaper. A typical 12-ounce container of dog biscuits made with natural ingredients costs upwards of $5. A pound of cookies can run you $10 or more! In contrast, you can cook the same amount of dog treats yourself for just a few dollars. Even better, it’s likely that you’ll already have many of the ingredients around the house.

Here's a basic recipe to get you started, but be creative! Your dog will benefit from variety in his diet, so have fun by adding new ingredients, such as:

- shredded cheese
- rolled oats
- dried parsley
- lemon rind
- carrots
- apples
- ground meat
- cooked rice
- apple sauce 
- pumpkin
- mashed bananas 

Basic Dog Treat Recipe

2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup brewer's yeast
2 teaspoons salt
3 tablespoons canola oil
1 1/2 cups low-sodium chicken stock (homemade chicken stock is even better!)

Mix the flour, wheat germ, brewer's yeast and salt in a bowl. In a separate bowl, measure out the canola oil. Then slowly add the flour mixture to the oil. Knead the dough on a floured surface until the dough is smooth and not sticky. Use a cookie cutter to cut out rounds, and place them 1 inch apart on greased cookie sheets. Bake in the over at 400 degree for 20 minutes. Cool before serving to your drooling pooches!

Photo Credit: Rachel Tayse