These Peppermint Puppy Cookies are my dog’s favorites, and they are easy to make. As a bonus, it makes their breath smell nice too!
If your dog has a gluten allergy like one of mine just sub your favorite gluten-free flour blend.
I do have to admit that any cookie I bake for my dogs becomes their new favorite, but I love this recipe from my book, OATrageous Oatmeals.
No mint extract?
These have some of the same ingredients as the Banana Flax Vegan Dog Biscuits. However, these add mint to freshen up your dog’s breath.
Max and Brenna, my dogs, love mint doggie cookies and treats.
How do I make homemade peppermint dog treats?
I make these cookies more like training treats or small bite-sized.
The easiest way to do that is to press the dough on a greased cookie sheet and spread it to the edges so it’s like one big cookie.
The next step is very important. You need to score the dough so that it breaks easily into small pieces.
I like to cook them for 40 minutes, then break them up into smaller pieces, turning them over as I go.
Cook an extra 10 to 15 minutes and they will be crunchier and store for longer too.
Can dogs have peppermint?
It is safe for your pups to eat peppermint and it’s actually in a ton of store-bought dog cookies and treats.
You can use fresh mint or mint extract in your homemade dog cookies.
What’s your dog’s favorite trick to get a treat? Brenna’s was to shake paws, and Max’s best trick is to stand on his haunches and we call that circus dog!
The funny thing is that both of them default to a down if I ask them to do anything they don’t understand – or if they are being lazy – lol!
Peppermint Puppy Cookies
- 1 cup coconut oil
- 1/4 cup ground flaxseed mixed with 1/2 cup warm water
- 2 ripe bananas broken into small pieces
- 1/2 cup unsweetened applesauce
- 2 teaspoons peppermint extract
- 3 cups white whole wheat flour , can sub a gluten-free flour blend if there's an allergy
- 2 cups rolled oats
- 1 teaspoon salt
- Oil a large cookie sheet and preheat the oven to 350°F.
- Cream the coconut oil, flaxseed mixture, bananas, applesauce and peppermint together in a mixer (or mash together using a pastry cutter) until the banana is mashed well and the coconut oil is thoroughly incorporated.
- Add the salt, 2 cups of the white wheat flour and 1 cup of the rolled oats. Mix well,
- Add the oats and remaining flour.
- Press the batter evenly on the cookie sheet, spreading it into each corner. Take a dough scraper or
- Knife and score the dough.
- Bake for 40 minutes. You can leave them like this and have softer cookies with a crisp bottom,or you can break the pieces off, turn them upside down and spread onto 2 large cookie sheets, baking for an additional 10 to 15 minutes.