Homemade Dog Treats

Ingredients

For 8 servings

• •1 tasse (113 g) whole wheat flour, plus more for surface
• •0.75 tasse (96 g) brown rice flour
• •0.75 tasse (76 g) old-fashioned rolled oats
• •1 c. à café baking powder
• •0.5 c. à café ground anise or fennel seeds
• •0.5 c. à café ground ginger
• •1 tasse (4 oz.) shredded gouda or sharp cheddar
• •0.25 tasse curly parsley leaves and tender stems, packed
• •0.25 tasse mint leaves, packed
• •0.75 tasse unsweetened plain applesauce
• •1 large egg

Method

1. 1.IF USING A FOOD PROCESSOR: Pulse 1 cup (113 g) whole wheat flour, ¾ cup (96 g) brown rice flour, ¾ cup (76 g) old-fashioned rolled oats, 1 tsp. baking powder, ½ tsp. ground fennel seed, and ½ tsp. ground ginger in a food processor to combine (about three 1-second pulses). Add 1 cup (4 oz.) shredded Gouda or sharp cheddar, ¼ cup curly parsley leaves and tender stems, packed, and ¼ cup mint leaves, packed, and pulse to incorporate (two to three 1-second pulses). Add ¾ cup unsweetened applesauce and 1 large egg, and pulse until a coarse dough forms, about 20 seconds. (You can roll out dough right away, but it’s much easier to work with it if you let it chill first.) Divide dough into two rounds and wrap each in plastic, or place in separate resealable containers, and refrigerate for at least 30 minutes and up to 24 hours. IF NOT USING A FOOD PROCESSOR: Whisk 1 cup (113 g) whole wheat flour, ¾ cup (96 g) brown rice flour, ¾ cup (76 g) old-fashioned rolled oats, 1 tsp. baking powder, ½ tsp. ground fennel seed, and ½ tsp. ground ginger in a large bowl to combine. Add 1 cup (4 oz.) shredded Gouda or sharp cheddar and toss to coat the cheese. Finely chop ¼ cup curly parsley leaves and tender stems, packed and ¼ cup mint leaves, packed; set aside. Create a well in center of flour mixture. Add ¾ cup unsweetened applesauce and 1 large egg to well and mix with a wooden spoon, bringing flour into center until combined. Fold in chopped herbs. (You can roll out dough right away, but it’s much easier to work with it if you let it chill first.) Divide dough into two rounds and wrap each in plastic, or place in separate resealable containers, and refrigerate for at least 30 minutes and up to 24 hours.
2. 2.Place racks in upper and lower thirds of oven; preheat oven to 350°. Line two 18x13" baking sheets with parchment. Working with one dough ball at a time, roll out dough onto a lightly floured surface with a floured rolling pin, turning frequently, into a round ⅛–¼" thick. Using a 1–1½" cookie cutter, cut out as many treats as possible, transferring them to prepared baking sheets (the treats won’t spread much, so you can place them pretty close together). Gather scraps and wrap in plastic while you work on the second piece of dough. (Alternatively, divide dough with hands into ½" balls, then transfer to prepared baking sheets, and use the bottom of a floured glass or measuring cup to flatten.) Repeat with second piece of dough. Combine scraps from both pieces of dough and reroll to cut out more dog treats.
3. 3.Bake dog treats, rotating baking sheets front to back and top to bottom halfway through, until cheese has bubbled up and treats have darkened slightly, 12–15 minutes. Do Ahead: Dog treats can be baked, cooled, and stored at room temperature in an airtight container for up to 3 weeks or frozen for 3 months.