Baking your own dog cookies is fun – and it's healthy. You know exactly what's in them, no cryptical ingredients list but only groceries for human consumption. If your dog has allergies you can pick the appropriate recipe or just substitute one ingredient. All of the following recipes are proven to be delicious and easy to make. As they do not contain any preservatives they have a limited shelf life. Store a 2-day-supply in the refrigerator and keep the rest in the freezer until needed.

Cheese Lover's Delight

3 oz shredded chester,
5 oz cottage cheese
2 tbsp. sunflower or canola oil
1 pinch salt
2 ½ cup flour 

Mix chester and cotton cheese. 
Add oil and salt. 
Slowly stir in flour. 
Knead dough until it is elastic. 
Form cherry-size dough balls, set on cookie sheet and press flat.
Bake at 380° F for app. 20 minutes until golden. 
Let cool down, store at cool place. 

A Dream of Tuna

1 1/2 cup corn flour
4 oz shredded cheese
1 1/2 cup oatmeal
1 tbsp. canola or sunflower oil
1 can tuna in water

Mix all ingredients thoroughly. 
Cover cookie sheet with parchment paper. 
Use a teaspoon to form little piles and place them on cookie sheet. 
Let rest for a few hours (over night). 
Bake at 280° F for 30-40 minutes.

Caribbean Cow

1 lb. ground beef
2 cups unsweetened coconut flakes
1 cup oatmeal
2 eggs
2 tbsp. Greek yoghurt
1 tbsp. canola or sunflower oil
1 tbsp. chopped parsley

Mix ingredients in a food processor. 
Cover cookie sheet with parchment paper. 
Spread dough on cookie sheet, pre-cut with a pizza wheel or knife. 
Bake at 340° F for 30 minutes. 
Open oven a little bit (clamp a wooden cooking spoon in 
oven door to avoid closing). 
Dry cookies for another 30 minutes at 220° F. 
Leave in oven until cooled down. 

Liver and Love

1 lb. beef liver
2 cups water
3 cups whole wheat flour
4 eggs

Puree liver with handheld blender. Add water, stir.
Mix with flour and eggs. 
Poor dough in loaf pan. 
Bake at 290° F for 60 minutes. 
Let cool down, cut in tiny pieces and store at a cool place.