Homemade Carrot Spinach Dog Treats give you about 24 baked treats made with whole wheat flour, fresh vegetables, and an egg. You can mix the dough in one bowl, then roll, cut, and bake it.
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup finely grated carrot
- 1/2 cup finely chopped fresh spinach
- 1 large egg
- 1/4 cup water
- 1 tablespoon olive oil
Yield: About 24 treats · Prep: 20 minutes · Bake: 20 to 25 minutes at 350°F · Cool: 30 minutes
Instructions
1. Preheat the Oven and Line a Baking Sheet
Set your oven to 350°F and line a baking sheet with parchment paper. Smooth the parchment across the pan so the cut dough will lie flat. Let the oven reach temperature while you make the dough.
The lined sheet should be ready when your treats are cut, with the parchment resting flat against the pan.
2. Grate the Carrot and Chop the Spinach
Finely grate enough carrot to fill 1/2 cup, then finely chop enough fresh spinach to fill 1/2 cup. Put both vegetables in a mixing bowl.
The carrot should look like short, thin shreds, and the spinach should be in small pieces that will spread through the dough without leaving large leafy clumps.
3. Mix the Wet Ingredients
Add 1 large egg, 1/4 cup water, and 1 tablespoon olive oil to the bowl with the carrot and spinach. Stir until the egg is broken up and the vegetables are coated.
The mixture will look loose and speckled with orange and green, with the oil mixed through it.
4. Add the Flour
Add 1 1/2 cups whole wheat flour to the wet mixture. Stir until the flour is absorbed, then bring the dough together with your hands. Keep working it until you no longer see dry patches of flour.
The finished dough should form one cohesive ball with small pieces of carrot and spinach visible throughout.
5. Roll the Dough
Place the dough between sheets of parchment paper and roll it into an even layer. Move the rolling pin across the center and toward the edges, turning the dough as needed to keep its thickness consistent.
Peel back the top parchment when you finish; the surface should look smooth enough to cut cleanly.
6. Cut the Treats
Cut the rolled dough with a small cookie cutter, then place the shapes on your lined baking sheet with space between them. Gather the scraps, roll them again, and keep cutting until you have about 24 treats.
Each piece should hold its shape as you lift it, with visible flecks of carrot and spinach.
7. Bake Until Firm
Put the baking sheet in the 350°F oven and bake the treats for 20 to 25 minutes. Check that the tops look dry and the edges have turned lightly golden before taking the sheet out.
The treats should feel firm when you gently touch the tops, while the carrot and spinach flecks remain visible.
8. Cool Completely
Leave the baked treats on the baking sheet briefly, then move them to a wire rack. Let them cool for 30 minutes before handling them for storage or serving.
When they are ready, the centers should feel cool to the touch, and the bottoms should no longer feel warm against your fingers.
Soft, Crunchy and Training-Size Options
You can adjust the texture within the 20 to 25 minute bake window or cut smaller pieces from the same batch of dough.
Softer or Crunchier
For a softer treat, take the batch out once the tops are set and the edges are lightly colored. Check near the beginning of the 20 to 25 minute bake window, since thin shapes firm up sooner.
For a crunchier bite, bake until the edges are more golden and the tops feel dry, staying within the same bake window. Let the treats cool fully before judging their texture; they firm up as they sit.
Training Bites
For smaller rewards, cut the rolled dough into little squares before baking. Keep the pieces close in size so they bake evenly, and watch for dry tops and firm edges within the stated bake time.
Small pieces are handy when you give repeated rewards during dog training. Your batch will have more pieces than the standard yield of about 24 treats.
Tips for the Best Results
Finely grated carrot and finely chopped spinach make the dough easier to roll and cut. Large pieces of spinach can catch on a cutter and pull at the edges of a shape.
If the dough clings to your rolling pin, keep it between parchment sheets as you roll. Even thickness helps the treats reach a similar firmness across the baking sheet.
Substitutions and Safety
If your dog needs to avoid wheat, you can use the same measure of oat flour in place of the whole wheat flour. The dough may feel softer, so keep it between parchment sheets while rolling. For a dog with known food allergies, check every ingredient before serving.
Use plain carrot and spinach, without onion, garlic, salt, or seasoning. Spinach contains oxalates, so ask your veterinarian before offering these treats to a dog with kidney or urinary concerns. Store the cooled treats in a covered container in the refrigerator.
