Wheat-Free Olive Oil Dog Biscuits (high in good fats and anti-oxidants)

This recipe was adapted from King Arthur Flour’s Dog Biscuit recipe which contains wheat, and no extra virgin olive oil.  I’ve modified it to contain olive oil, mostly organic ingredients and no wheat products.  High quality extra virgin olive oil is extremely beneficial for overall canine health including coat, skin and joint wellness. My dog Luna loves these healthy treats!

 

Needed for this Recipe:

Sunshine Coast Olive Oil Co.  Ultra-Premium certified Extra Virgin Olive Oil

 

Ingredients:

  • 1 cup organic rolled oats
  • 1 tablespoon organic mint, finely chopped
  • 1/2 cup nonfat dry milk
  • 1/2 teaspoon Sea Salt (check out our sea salt collection)
  • 2 large organic eggs
  • 1 cup organic, high-oleic (good fats), high polyphenol (high antioxidant) olive oil peanut butter, made with Sunshine Coast Olive Oil Co. Robust Ultra-Premium certified Extra Virgin Olive Oil.  If you prefer a milder taste, choose a milder olive oil.
  • 1/2 cup + 1 tablespoon cold water, or enough to make the dough come together

 

Method:

Make the olive oil peanut butter using the recipe link above.  Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment. Mix together the rice flour, oats, mint, dried milk, and sea salt.  Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together. To make biscuits using a dog-bone cutter, roll the dough about 1/4″ thick, and cut with a 3 1/2″ cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you’ve used all the dough. To make dog cookies, drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4″.  Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven, and cool right on the pans.

Yield: about 42 larger (3 1/2″ dog-bone) biscuits, 60 smaller (round) biscuits.

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