Treat your furry friend to these homemade Peanut Butter Oat Dog Cookies. Made with wholesome ingredients like oat flour, banana, and natural peanut butter, these cookies are not only tasty but also packed with nutrients.
The addition of flax seeds, chia seeds, and turmeric offers added health benefits, while the optional peanut butter frosting makes these treats extra special. Perfect for any pup, these cookies are easy to make and can be customized to your dog’s preferred texture—whether they like them crunchy or soft.
Why You Should Make These Homemade Peanut Butter Oat Dog Cookies for Your Pet?
You need to make these Peanut Butter Oat dog cookies since they offer several compelling benefits:
1.Natural, Healthy Ingredients
Store-bought treats often contain preservatives and fillers, whereas homemade treats let you control the ingredients. Using oat flour, banana, peanut butter, and flax seeds ensures your dog gets wholesome, nutrient-rich snacks that promote good health.
2.Cost-Effective
Homemade treats are significantly cheaper than store-bought options, especially those labeled as premium or all-natural. With a few simple ingredients, you can make a large batch at a fraction of the cost, saving money in the long run.
3.Customizable and Delicious
This recipe is versatile and can be tailored to your dog’s dietary needs and preferences. Plus, these treats are human-friendly and delicious, so you can enjoy them too!
Making these treats provides a healthy, affordable, and tasty option for your dog, with the added bonus of being something you can share together.
Ingredients and Substitutes for this Peanut Butter Oat Dog Cookies:
For the Cookies:
- Oat flour : Whole wheat flour or rice flour for a different texture.
- Ripe banana, mashed : 1/4 cup pumpkin puree or unsweetened applesauce.
- Unsweetened applesauce : 1/4 cup pumpkin puree or yogurt.
- Natural peanut butter : Almond butter or sunflower seed butter (ensure it’s dog-safe).
- Ground flax seeds : Additional chia seeds or 2 tablespoons oat bran.
- Ground chia seeds : Additional flax seeds or 1 tablespoon hemp seeds.
- Turmeric : Omit if unavailable or use ground ginger.
- Cinnamon : Nutmeg (in small quantities) or omit if desired.
- Salt : Omit for low-sodium treated.
For the Frosting:
- Thick soy or cashew yogurt : Greek yogurt (if your dog tolerates dairy) or coconut yogurt.
- Natural peanut butter : Almond butter or sunflower seed butter.
- Raw cane sugar : Maple syrup, in moderation.
Tips to Bake the Perfect Peanut Butter Oat Dog Cookie Treats
- Choose the Right Peanut Butter: Ensure that the peanut butter you use does not contain xylitol, which is toxic to dogs. Always opt for natural peanut butter with no added sugar or salt.
- Customize the Texture: Adjust the baking time according to your dog’s preference. For a crunchy treat, bake longer; for a softer treat, reduce the baking time.
- Avoid Overbaking: Keep a close watch during the final minutes of baking to prevent the cookies from burning. Oat flour can brown quickly, so it’s better to check a bit earlier than the suggested time.
- Safe Substitutes: If you need to substitute an ingredient, make sure it’s dog-safe. For instance, avoid nut butters that are high in sugar or contain harmful additives.
- Storage: Store the treats in an airtight container in the refrigerator for up to a weeks or freeze them for up to three months. The frosting will maintain its texture even when frozen, without ruining the texture of the cookie, making it a great option for cooling your pup down on hot days.
Peanut Butter Oat Flour Dog Cookies
Ingredients1x2x3x
Cookie ingredients:
- 2 cups oat flour
- 1 banana mashed
- 1/4 cup applesauce
- 1/2 cup natural peanut butter
- 1 tablespoon ground flax seeds and 1 tablespoon ground chia seeds
- 1/4 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Frosting/Icing:
- 1/2 cup thick soy or cashew yogurt
- 1/4 cup peanut butter
- 1 tablespoon raw cane sugar
Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, mash the banana until smooth. Add the oat flour, applesauce, peanut butter, ground flax seeds, ground chia seeds, turmeric, cinnamon, and salt. Mix until the ingredients come together into a soft dough.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use your preferred cookie cutters to cut the dough into shapes, then place them on a baking tray lined with parchment paper.
- Bake the cookies for 10-15 minutes, or until they are golden brown. For a crunchier treat, bake a few minutes longer; for a softer cookie, bake for a shorter time. Keep an eye on the cookies to prevent burning.
- While the cookies bake, prepare the frosting. In a small bowl, mix together the yogurt, peanut butter, and raw cane sugar until smooth. Transfer the mixture to a squeeze bottle with a small opening.
- Once the cookies have cooled, use the squeeze bottle to decorate with the frosting. For an extra cool treat, freeze the cookies with the frosting before serving. The frosting will remain soft even when frozen, making these treats perfect for warm days.
Nutrition
Looking for a way to sneak more vegetables in while you indulge your sweet tooth? Look no further than my fudgy chocolate zucchini muffins. Gooey, moist, and incredibly decadent, these muffins are the perfect breakfast, snack, or dessert!
Um, Why Zucchini?
Well, in short, they are a great way to add some moisture to the batter, add some vegetables in your diet, and add some fiber to the muffins. No, they are NOT guilt-free muffins because there is some zucchini in them, because zucchini or not, I don’t think eating should EVER make someone feel guilty.
Zucchinis are about 94% water, and when you grate them, that makes them release this water content much more easily. As the muffins are heated up in the oven, the water gets released and absorbed by the flour. As a result, the fudgy chocolate zucchini muffins come out of the oven super moist.
Plus, when you combine it with the chocolate, dairy-free milk, sugar, and vegan butter, you practically hide all the zucchini flavor.
Ingredients and Substitutes for Fudgy Chocolate Zucchini Muffins
- Zucchini : Substitute with grated carrots for a different flavor.
- Granulated sugar : Substitute with coconut sugar or cane sugar for a different sweetness profile.
- Dairy-free milk : Use almond milk, soy milk, or oat milk.
- Vegan butter : Substitute with coconut oil or any neutral-flavored oil.
- Vanilla extract : Optional, but can be substituted with almond extract for a different flavor.
- All-purpose flour : Substitute with whole wheat flour, spelt flour, or a gluten-free flour blend.
- Cocoa powder : No substitute needed, but you can use carob powder for a caffeine-free option.
- Chocolate chunks or vegan chocolate chips : Optional, but you can substitute with chopped nuts or dried fruit for a different texture.
- Instant Coffee granules: Skip it if you don’t have it
How to Make Fudgy Chocolate Zucchini Muffins
Preparatory Work
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners.
- Measure and assembly your wet and dry ingredients.
Combine and Bake
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups.
- Bake the muffins for 23-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Store
- Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Notes for Fudgy Chocolate Zucchini Muffins
- Use a gluten free AP flour to avoid gluten allergies.
- For best results, use a kitchen scale to measure the ingredients accurately. If using measuring cups, avoid packing the flour. Instead, spoon the flour into the cup and level it off with a knife.
- For a healthier option, substitute with whole wheat flour or spelt flour. These flours absorb more liquid, so add an extra dash of dairy-free milk to the batter.
Tips to Bake the Perfect Fudgy Chocolate Zucchini Muffins
- Measure Ingredients Accurately : Use a kitchen scale to ensure precise measurements, especially for flour and zucchini, to avoid dense or dry muffins.
- Don’t Overmix the Batter : Once the dry ingredients are added, mix until just combined to prevent tough muffins.
- Use Fresh Zucchini : Freshly shredded zucchini adds moisture and texture to the muffins. Avoid pre-shredded zucchini as it can be too dry.
- Add Extra Flavor : Enhance the taste with spices like cinnamon or nutmeg, or add a touch of espresso powder to intensify the chocolate flavor.
- Customize with Mix-Ins : Consider adding nuts, dried fruit, or coconut flakes to the batter for extra texture and flavor.
- Avoid Overbaking : Check for doneness with a toothpick; a few moist crumbs are fine. Overbaking can make the muffins dry.
- Cool Properly : Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to avoid soggy bottoms.
- Why use zucchini in chocolate muffins? Zucchini adds water content to the muffins, making the end-product extra moist. Plus tehy make the muffins soft and tender without needing to add a lot of oil.
- Can I taste the zucchini? No, I promise you can’t taste the zucchini. The chocolate flavor dominates, and the zucchinis just contribute to the final texture of the muffins!
- Do I need to peel the zucchini before adding it to the muffins? No, you don’t need to peel the zucchini. Just grate it in and enjoy the benefits of the nutrients in the skin!
- Can I make these muffins gluten-free? Yes, simply use the same amount of gluten-free flour.
- Can I use a different type of sweetener? It’s best to stick to granulated sugar, as liquid sweeteners will alter the texture of the muffins.
- How do I prevent the muffins from being too stodgy? To prevent dense, stodgy muffins, be careful not to overmix the batter. Mix until just combined to keep the muffins light and fluffy.
Similar recipes to these Chocolate Muffins
- 3-Ingredient Vegan Chocolate Fudge
- Vegan Chai Banana Bread
- Easy Vegan Blueberry Cookies
- Vegan Cardamom Chocolate Chip Cookies
- Plant Based on A Budget’s Easy Coffee Cupcakes
Fudgy Zucchini Chocolate Muffins
Ingredients1x2x3x
Wet Ingredients:
- 2 cups 250g coarsely shredded zucchini (about 1 medium-large zucchini)
- 1 cup 190g packed granulated sugar, (sub with brown sugar, or coconut sugar)
- ½ cup 125g vegan butter (or substitute with a neutral oil)
- 1 teaspoon instant coffee granules
- ¾ cup 190g dairy-free milk
- 1 teaspoon vanilla extract optional
Dry Ingredients:
- 2 cups 250g all-purpose flour (see Note 1 and 2)
- ½ cup 50g cocoa powder
- 2½ teaspoons baking powder
- Pinch of salt
- ¾ cup 130g dark chocolate chunks or vegan chocolate chips (optional), plus extra for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners.
- Mix the Wet Ingredients: In a large bowl, cream together the sugar and room-temperature vegan butter using an electric or hand whisk until fluffy. Add the shredded zucchini, coffee granules, dairy-free milk, and vanilla extract (if using), mixing until the ingredients are well combined and the zucchini is evenly distributed.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt (if using). Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. If you’re using chocolate chunks or chips, gently fold them into the batter.
- Fill the Muffin Pan: Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups, filling each almost to the top. For an extra touch, sprinkle additional chocolate chunks on top of the batter.
- Bake: Bake the muffins for 23-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to ensure the muffins remain moist.
- Cool and Store: Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Nutrition
Who said vegan food can’t satisfy your fast food cravings? Juicy, savory, and delicious, my Spicy and Saucy Vegan Bean Burger is also packed with the fiber and nutrients your body needs. Try making them at your next barbecue to impress your non-vegan family members, or prep the patties over the weekend and bake them on a weeknight after a long day for a plate of comfort.
Homemade, But Actually Easy!
Stop what you’re doing and listen up because I have cracked the code to the best, juiciest, most flavorful vegan burgers. No, they don’t come ready-made from a package (hello, cost of living crisis anyone?) but they might as well because they are actually so easy to make. Making the patties might take a bit longer than opening a package of ready-made bugers, but the best part about this recipe is that it is beginner-friendly and not fussy at all. The recipe is so foolproof that whether you’re a seasoned home cook or just starting out in the kitchen, my Spicy and Saucy Vegan Bean Burger will be sure to please you and your loved ones.
Ingredients for the Spicy and Saucy Vegan Bean Burger
For the Burger Patty
- Beans and nuts: Walnuts and black beans make up the majority of the patty’s body and give it that meaty mouthfeel.
- Vegetables: Onions have a lot of moisture, and this will keep the burger from drying out.
- Spices and seasonings: Use garlic powder, smoked paprika, red chili powder, cumin, mushroom powder, black pepper, and salt to season the burger patties.
- Binding agent: All-purpose flour will keep all the ingredients together.
For the Saucy Coating
- Aromatics: Garlic and ginger
- Sauces: Pre-made sauces like chili-garlic sauce, tomato sauce, and soy sauce pack a lot of flavor and cost zero effort!
- Cornstarch: This thickens the saucy coating.
- Sesame seeds
Substitutes for Spicy and Saucy Vegan Bean Burger
- Walnuts: Substitute with pecans or sunflower seeds for a nut-free version.
- Black Beans: Use kidney beans, chickpeas, or any preferred legume.
- All-Purpose Flour: Substitute for gluten-free flour or almond flour for a gluten-free option.
- Chili-Garlic Sauce: You can use any hot sauce of choice or homemade chili sauce if you don’t have chili-garlic sauce available.
- Soy Sauce: Substitute with tamari or coconut aminos for a soy-free alternative.
Making the Spicy and Saucy Vegan Bean Burger
Preparing the Patties
- Preheat your oven and lightly grease a baking sheet or line it with a silicone baking mat.
- Process together your beans, walnuts, cooled fried onions, spices, and seasonings. Pulse until the ingredients are just combined, retaining a slightly chunky texture.
- Transfer the mixture to a large bowl and gradually add flour until it forms a rough dough. Lightly knead the dough with damp hands, then shape it into patties about 3/4-inch thick.
- Bake the patties for about 10 minutes on each side or until the patties are firm in the center and crisp on the outside. Remove from the oven and set aside.
Making the Saucy Coating
- Create a cornstarch slurry with the water and cornstarch.
- Fry the chopped garlic and ginger until fragrant but not browned.
- Add the chili-garlic sauce, tomato sauce or paste, and soy sauce, cooking until the sauce starts to thicken (about a minute).
- Stir the cornstarch slurry and continue cooking for about 20 seconds, stirring constantly.
Assembling Your Spicy and Saucy Vegan Bean Burger
- Add the baked patties to the pan, coating them in the sauce.
- Sprinkle the sesame seeds on top.
- To serve, place the saucy patties on burger buns spread with vegan garlic mayo.
- Add lettuce, tomato slices, and onions as desired.
- Top with the remaining bun.
- Enjoy your spicy and saucy vegan bean burger!
Tips for the Best Spicy and Saucy Vegan Bean Burger
- Texture is Key: Don’t over-process the walnuts and beans; you want some texture to ensure a firm, satisfying bite.
- Use a Binder: Flour helps bind the patties together, but if you’re looking for alternatives, consider ground oats or breadcrumbs. A flax or chia egg can add additional binding power.
- Kneading the Patty Dough: If the patty mixture feels too sticky when you are kneading it, add a little more flour.
- Pre-Cook Onions for Extra Flavor: Caramelizing the onions adds a depth of flavor that enhances the overall taste of the burger.
- Saucy Coating Tips: When making the sauce, adjust the amount of chili-garlic sauce to your spice preference. Stir continuously after adding the cornstarch slurry to avoid lumps.
- Make Ahead and Store: Prepare the patties in advance and freeze them. When needed, bake or pan-fry directly from frozen.
- Serving Suggestions: Serve with a generous spread of vegan mayo, fresh lettuce, red onion slices, juicy tomato slices, and pickles for added crunch and flavor.
Hosting a vegan barbecue? Check out these recipes!
- Spicy Garlic Roasted Purple Sweet Potato
- Sprouted Mung Bean Salad
- Tandoori Soya Chaap – Indian Mock Meat Skewers
- Best Blueberry Lemonade
Spicy and Saucy Vegan Bean Burger
Ingredients1x2x3x
For the Burger Patty:
- 1 cup walnuts
- 220 g dry kidney or black beans soaked and cooked or 1 (15-ounce/425 g) can black beans, drained and rinsed
- 1 medium onion chopped
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon red chili powder or cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon mushroom powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup all-purpose flour or as needed
For the Saucy Coating:
- 4 cloves garlic chopped
- 1- inch ginger chopped
- 3 tablespoons chili-garlic sauce such as Sriracha, or to taste
- 3 tablespoons tomato sauce or 1 tablespoon of tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 4 tablespoons water
- 1 tablespoon sesame seeds
Instructions
- Set your oven to 350°F (175°C). Prepare a baking sheet by lightly greasing it or lining it with a silicone baking mat.
- In a skillet, heat a little oil over medium heat. Add the chopped onions and cook for about 7-8 minutes until they become soft and golden brown. Once done, transfer the onions to a bowl and let them cool.
- In a food processor, pulse the walnuts until they are roughly chopped – you want them to retain some texture, so avoid over-processing. Add the cooked black beans, cooled onions, garlic powder, smoked paprika, red chili powder, ground cumin, mushroom powder, salt, and pepper. Pulse until the ingredients are just combined, retaining a slightly chunky texture.
- Transfer the mixture to a large bowl. Add the flour gradually and mix until it forms a rough dough. If the mixture feels too sticky, add a little more flour. Lightly knead the dough with damp hands, then shape it into patties about 3/4-inch thick.
- Place the patties on the prepared baking sheet. Bake in the preheated oven for about 10 minutes on each side or until the patties are firm in the center and crisp on the outside. Remove from the oven and set aside.
- Then to a wide pan, add oil and heat it on medium flame. Add the chopped ginger and garlic and fry for 20-30 seconds being careful not to burn them. Then add the tomato paste/sauce, sriracha and soy sauce. Let them cook for a minute until they become slightly thick.
- Stir the cornstarch slurry into the sauce and continue cooking for about 20 seconds, stirring constantly, until the sauce thickens further. Add the baked patties to the pan, gently flipping them to ensure they are evenly coated in the sauce. Sprinkle the sesame seeds on top. Remove from heat once the patties are fully coated and the sauce has thickened.
- To serve, place the saucy patties on burger buns spread with vegan garlic mayo. Add lettuce, tomato slices, and onions as desired. Top with the remaining bun.
- Close the burgers and enjoy your spicy and saucy vegan bean burger!
Nutrition
Peanut Butter Oat Flour Dog Cookies
Ingredients1x2x3x
Cookie ingredients:
- 2 cups oat flour
- 1 banana mashed
- 1/4 cup applesauce
- 1/2 cup natural peanut butter
- 1 tablespoon ground flax seeds and 1 tablespoon ground chia seeds
- 1/4 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Frosting/Icing:
- 1/2 cup thick soy or cashew yogurt
- 1/4 cup peanut butter
- 1 tablespoon raw cane sugar
Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, mash the banana until smooth. Add the oat flour, applesauce, peanut butter, ground flax seeds, ground chia seeds, turmeric, cinnamon, and salt. Mix until the ingredients come together into a soft dough.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use your preferred cookie cutters to cut the dough into shapes, then place them on a baking tray lined with parchment paper.
- Bake the cookies for 10-15 minutes, or until they are golden brown. For a crunchier treat, bake a few minutes longer; for a softer cookie, bake for a shorter time. Keep an eye on the cookies to prevent burning.
- While the cookies bake, prepare the frosting. In a small bowl, mix together the yogurt, peanut butter, and raw cane sugar until smooth. Transfer the mixture to a squeeze bottle with a small opening.
- Once the cookies have cooled, use the squeeze bottle to decorate with the frosting. For an extra cool treat, freeze the cookies with the frosting before serving. The frosting will remain soft even when frozen, making these treats perfect for warm days.
