Ingredients
Equipment
Method
Preparation
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper and set a cooling rack nearby.
- If using frozen blueberries, thaw and drain any excess liquid. Lightly mash half of the blueberries with a fork to release some juice; keep the rest whole.
Make the dough
- In a large bowl, whisk together oat flour, whole wheat flour, ground flaxseed, and baking soda (if using).
- In a separate bowl, mix the peanut butter, egg, and melted coconut oil until smooth. Add 2 tablespoons of water to start, then combine with the dry ingredients.
- Stir until a stiff dough forms; add up to 2 more tablespoons of water a little at a time only if the dough is too dry. Fold in the mashed and whole blueberries gently so they distribute without turning the dough soggy.
Shape and bake
- Turn the dough onto a lightly floured surface and roll to about 1/4 inch (6 mm) thickness between two sheets of parchment to prevent sticking.
- Cut into small shapes (about 1.25–1.5 inches) with a cookie cutter or knife and transfer to the prepared baking sheet, spacing 1/2 inch apart.
- Bake for 18–22 minutes, rotating the pan halfway, until the edges are firm and the centers feel set. For extra crunch, leave them in the warm, turned-off oven for 5–10 minutes with the door slightly ajar.
- Cool completely on a wire rack. If using the yogurt glaze, wait until completely cooled, brush a thin layer of unsweetened plain yogurt on top of each biscuit and place in the fridge for 10–15 minutes to set. For a frozen treat option, place glazed biscuits in a single layer on a tray in the freezer until firm, then store frozen.
Serving
- Serve small treats according to your dog’s size (see FAQs for portion guidance). Refrigerate or freeze extras and thaw or bring to serving temperature as needed.
Notes
Storage & Reheating
Variations
FAQs
Conclusion
Quick Tips
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