Homemade Pet Treats

homemade pet images

We all love our pets, and we want them to have the best things, so there is nothing better than making your own pet treats! You always feel better when you know what is going into your pet food, and you want your pets to get the best ingredients, so they stay healthy for a long time. 

When looking for recipes online, you want to do your research. Not all are created equal, and some have ingredients that are really not great for dogs and cats. I even found some recipes with things dogs and cats should definitely not put in their bodies! Cats and dogs are very similar in what they can and can’t eat, and a good rule of thumb is the more meat, the better! When in doubt, do some research and always err on the side of caution. The treat recipe below needs to be refrigerated or frozen for the best longevity - they spoil quickly!

While dogs do ok without meat in their treats (especially if there is peanut butter, yum!), cats tend to be a little pickier. For cat treats, the extra meat is critical to make sure you don’t waste your efforts. Anyone who has ever had a cat knows what I mean! Cats love meat, and it is great for them, so I am going to give you a simple recipe for your kitty too! From my pets (Mittens, Garfield, and Biscuit) to yours, we hope your pet enjoys these snacks:

Tuna cat treats (posted initially on


1 (4-oz.) can tuna in water, well-drained and flaked

1 cup all-purpose flour

1 tablespoon dried catnip (optional) 

1 large egg


  1. Preheat oven to 350°F. Process all ingredients in a food processor until a smooth, thick dough forms.
  2. Form dough into 80 1/4-teaspoon-size balls. Place on a baking sheet lined with parchment paper, and slightly flatten each ball.
  3. Bake in the preheated oven until golden and crisp, about 15 minutes. Cool completely. Store in an air-tight container in the refrigerator for up to 5 days or freeze.

Dog Treats:


Peanut butter pumpkin dog treats

2/3 cup pumpkin puree

1/4 cup peanut butter

2 large eggs

2 1/2 – 3 cups whole wheat flour


Preheat oven to 350°F. Line a baking sheet and set aside

In the bowl of an electric mixer, beat pumpkin puree, peanut butter, and eggs on medium-high until well combined. Gradually add 2 1/2 cups of flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky

Working on a lightly floured surface, knead the dough until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes, and place them onto the baking sheet.

Bake until the edges are golden brown, about 20-25 minutes, and let them cool before serving.

Reading next

Vegan Baking Swaps
protein power

Leave a comment

All comments are moderated before being published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Customer Favorites