I just bought this cute dog treat cookbook to bake some healthy treats for Charlotte, keeping in mind my effort to be as wheat, corn and soy-free as possible. We have learned so much about canine nutrition from my sister who is a Veterinary Acupuncturist and practices Traditional Chinese Veterinary Medicine.  Charlotte is turning three this week and we feel like her diet is as fresh, healthy and grain-free as we can make it.  Below is the first recipe I baked from this new cookbook “Organic Dog Biscuit Cookbook” by the Bubba Rose Biscuit Company.

How can you resist this cute book?

The recipes are extensive and it was hard to choose the first one to try.  I decided on something simple that had a limited number of ingredients.  The biscuits call for rice flour and oat flour. I found rice flour at Safeway and knew I could make my own oat flour by buzzing some old-fashioned rolled oats in my food processor.  For each cup of oat flour, I ground 1.25 cups of rolled oats.  I filled the house with the lovely smell of cooking bacon and proceeded to bake the cookies.

I have some cute cooky cutters just for dog biscuits.

This dough is thick and a bit chunky with the bits of bacon and the cheese shreds. I found that the dog bone shape cutter worked the best, as a smoother dough would better show the patterns of the fire hydrant, paw and house.  Bone-shaped biscuits are classic!

I rolled the dough with rice flour dusting the work surface and pin. It is sticky, but did roll out nicely.  Roll to about 1/4″ thick and cut the bone shapes closely.  I re-rolled the scraps and cut more shapes once, then got lazy and just baked the scraps for the final pan of cookies.  I gave away the nice cookies to friends. Charlotte doesn’t care!

You can place the cookies and bake them fairly close together, as they don’t puff up much at all. I baked them for about 20-22 minutes and they really smelled good.

OK I admit it. I tasted one.  It was bland, but actually rather like a salt-free bacon cheese cracker.

Charlotte’s review: Two Paws Up!

The recipe from Page 96:  The Country Club

6 slices cooked bacon

1 1/2 cups oat flour

1 1/2 cups brown rice flour

1/2 cup shredded low-fat cheddar cheese

1/2 cup unsweetened applesauce

1/2 cup rolled oats (Old-fashioned, not instant kind)

1 egg

1/3 cup water

Preheat oven to 350 degrees.  Cook bacon, then finely grind in a food processor.

Combine all ingredients (except water) in a large bowl.  Add water slowly and mix until a dough forms. If too dry, add more water; too wet, add a bit more flour.  You may not need all the water if you reach a good consistency first.

Roll out on a lightly floured (with rice flour to keep it wheat-free) surface to 1/4″ thickness. Use a cooky cutter or knife to cut shapes. Line a cooky sheet with parchment paper (or spray a pan with cooking spray, if you prefer) and place cookies on sheet. They can be rather close together.  Bake 22-27 minutes or until golden brown (my oven was more in the 20-22 minute range. You might want to check them early).  Transfer and let cool completely on a wire rack. Store in an airtight container in the refrigerator.

I also froze a box of these cookies for future eating and sharing, since they have bacon and cheese and would not keep indefinitely.

These cookies will keep all tails waggin’ in your house, for sure!