Blacksmith Dog Biscuits Recipe

Preheat and prep

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with a small amount of olive oil to prevent sticking.

Combine dry ingredients

In a large bowl, whisk together the whole wheat flour, rolled oats, brewer's yeast, ground flaxseed, baking powder, ground turmeric, and salt until evenly distributed.

Mix wet ingredients

In a separate bowl, stir together the peanut butter, unsweetened applesauce, honey, and egg until smooth. If the peanut butter is very thick, warm briefly (5–10 seconds) in the microwave to soften, then stir. Add the water or low-sodium chicken broth and mix to combine.

Combine wet and dry

Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or rubber spatula until a stiff dough forms. If dough is too dry and crumbly, add up to 1–2 tablespoons additional water or broth, one tablespoon at a time. If dough is too sticky, add up to 2 tablespoons more flour.

Roll out dough

Lightly flour a clean surface with whole wheat flour. Turn the dough out and roll it to about 1/4 inch (6 mm) thickness for crunchy biscuits or 1/8 inch (3 mm) for crispier, thinner treats.

Cut shapes

Use cookie cutters or a sharp knife to cut the dough into desired shapes (bones, rounds, small squares). Re-roll scraps once to maximize biscuits.

Arrange on baking sheet

Place the cut biscuits 1 inch (2.5 cm) apart on the prepared baking sheet. If desired, lightly brush the tops with olive oil and sprinkle with the additional oats for texture.

Bake

Bake in the preheated oven for 18–22 minutes, depending on size and thickness. Smaller or thinner biscuits may take 12–15 minutes. Bake until golden brown around the edges and firm to the touch.

Cool and crisp

Remove the baking sheet from the oven and transfer biscuits to a wire rack to cool completely. Cooling for at least 30 minutes will help them crisp up. For extra crunch, reduce oven temperature to 250°F (120°C) and bake the cooled biscuits for an additional 20–30 minutes, checking frequently to avoid burning.

Once completely cooled, store biscuits in an airtight container. For short-term use, keep at room temperature for up to 7–10 days. For longer storage, refrigerate up to 2–3 weeks or freeze up to 3 months. Thaw frozen biscuits at room temperature before serving.

Serve as training treats or rewards. Adjust size to your dog's breed and caloric needs. Always consult your veterinarian if your dog has food allergies or dietary restrictions, and ensure no xylitol is present in any peanut butter used.