Canine Cookies


Preparation info

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Vegan Desserts

Vegan Desserts

By Hannah Kaminsky

Published 2015

  • About

With so many enticing aromas and tempting treats coming out of the kitchen, let’s not forget that our furry friends want in on the action too! My dog, Isis, has grown pickier with age, but even the pickiest pooch could hardly turn up her nose at a soft banana and oat cookie, complete with tempting carob morsels.

When baking for your furry friends, just remember to steer clear of nondigestible items that could make them sick, such as chocolate, raisins, onions, avocado, macadamia nuts, mushrooms, persimmons, unbaked yeast dough, and spices.


  • 1 Ripe, Medium-Sized Banana
  • ¼ Cup Canola Oil
  • ¼ Cup Warm Water
  • 1 Cup Whole Wheat Flour
  • 1 Cup Rolled Oats
  • 2 Tablespoons Flaxseeds, Ground
  • Cup Malt-Sweetened or Unsweetened Carob Chips


Preheat your oven to 350°F and line a baking sheet with either parchment paper or a Silpat.

This recipe is so uncomplicated that I’m betting that you could figure out the procedure even without written instructions. Just in case you’d like some guidance, however, here’s how it goes: Mash the banana and mix it with the oil and water. Add the flour, oats, ground flaxseeds, and carob chips, and stir thoroughly to combine. This will create a rather stiff dough, so you may want to use your hands to lightly knead and press it together into a cohesive ball.

Turn it out onto a lightly floured surface and roll it out lightly to about ½ inch in thickness. Use cookie cutters to make any shapes you desire, and move the cookies to your prepared baking sheet. Bake them for about 20–25 minutes, until dry to the touch. Make sure they’re completely cool before sharing them with your pup!

Store in an airtight container, but be aware that these have more moisture than typical dog biscuits, so they won’t last for nearly as long—2 weeks at room temperature, max. For extended storage, toss them into the freezer and thaw as needed.