Gluten-free peanut butter dog treats



Here’s another tasty homemade dog treat from the folks at The Chopping Block! These yummy tidbits are gluten-free, so they’re perfect if your pup is on the sensitive side or if you’re going to be giving them as gifts.


  • 1 can sweet potatoes, drained and mashed
  • 2 eggs
  • 4 cups rolled oats
  • 1 cup peanut butter (you can use other nut butters, if you prefer; make sure it’s not sweetened with xylitol.)


  • Step 1 – mash the sweet potatoes.
  • Step 2 – mix eggs, peanut butter and oats until combined.
  • Step 3 – use an ice cream scoop to scoop out your treats. Pick a size appropriate for your dog. (If you don’t feel like scooping a ton of little tiny cookies out then you can also break them into smaller pieces as you dole them out to your dog.)
  • Step 4 – take a fork, dip it in water and smash the treats down like you would a peanut butter cookie, partly because it looks cute, but mostly because these cookies do not spread on their own.
  • Step 5 – bake at 350 degrees until the treats really dry out so they don’t spoil. Feel the bottom of the cookie and make sure it isn’t soft at all; if it is, bake it longer. If they seem to be browning too much before they are hard, turn the oven down. The baking time will depend on what size scoop you use and how much you flatten them. These take about 40 to 45 minutes, so figure on 30 minutes for very small treats and maybe an hour for larger ones.


This recipe was originally posted on The Chopping Block blog. Their next Homemade Dog Treats class will be offered on Saturday, February 24, at the Chicago-Merchandise Mart location. Register here.


Put your paws up for Elvis Pupcakes!

Hattie pupcakes

This weekend we went to The Chopping Block in Chicago for the homemade dog treats demo with Chef Leah Stuckey. All of the treats were pretty tasty (of course we tried them ourselves), but the Elvis Pupcakes were the biggest hit with our four-legged family members. Because from a dog’s point of view, you can’t go wrong with bacon and peanut butter.

Elvis Pupcakes with Banana Cake, Peanut Butter Frosting, and Bacon Sprinkles

Yield: approx 12 cupcakes | Active time: 30 minutes | Start to finish: 50 minutes

For the cupcakes:

  • 5 eggs
  • 2 very ripe bananas, mashed
  • 1/4 cup coconut oil
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • Water as needed, to thin batter

For the frosting:

  • 2 cups natural, smooth peanut butter
  • 1/2 cup plain Greek yogurt

For the topping:

  • 6 strips of bacon, cooked until crisp and crumbled


  1. Preheat over to 375 degrees F and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the eggs, bananas, and coconut oil until well combined. Fold in the coconut flour and baking soda.
  3. Evenly portion the batter between the muffin tins, and bake for 20-25 minutes, or until the tops spring back when lightly touched. Allow to cool.
  4. While the cupcakes are cooling, prepare the frosting. In a medium size bowl using an electric mixer, beat together the peanut butter and yogurt until smooth and fluffy.
  5. Frost cupcakes with the peanut butter-yogurt mixture, and sprinkle the tops with bacon.

Your dog will say “Thank you, thank you very much!”

Chef pupcakes
Chef Leah Stuckey with homemade Elvis Pupcakes. Yum!

Note: check with your vet before giving your pets new foods or treats. A special note about peanut butter and other ingredients – read the labels carefully to make sure they don’t contain xylitol, which is very toxic to pets.