Here's a quick and easy one from Dr. Ihor Basko, a vet in Hawaii.

1/2C pureed cooked apple, 1/2C pureed cooked carrots, 1 and 1/4C each brown rice flour, barley flour, and millet flour. Combine all, and rollout 1/4" thick. Bake at 350 degrees for 12-15min or until golden. I'm sure you can add some honey for flavor without any problem. It also seems that the mix may be dry, not that I am a baker, but, you may want to add a little shortening to the mix as well.

I did see a recipe that called for chicken, so, I will get back to you an that.

And Yeah, the severs are REALLY SLOW. Very frustrating at times. Maybe we should write a post under "What We Like and Don't Like About the Site".

I'm not a baker, just a dabbler. :) When I get ideas for cookies they always seem to come out very wet, I end up adding more flour. Just a trial by fire and trying to keep track of my final proportions. :)

Hope it's all going well! I am nose deep in my massage school studies now! WhooHoo! Keep cool!!

(keeping message short in case server monster eats it)

I hope that school is going well. I am not much of a baker either. there is a website, www.bullwrinkles.com that has tons of puppy cookie recipes.

And it's REALLY HOT here.

If you bake, you are a baker! Keep at it and who ever you do it for will love ya and the "what ever" does not have to be perfect. I will offer an unsolicited tip for you to use as an approximate guide, I hope it helps.

The basic all-purpose flour/liquid ratio is 2 1/2 to 3 cups flour depending on the time of year -- more flour in the summer, less in the winter,  to 1 1/4 cups liquid, such as water or milk, as well as anything which becomes liquid or semi-liquid when heated.

So, does that mean that YOU'RE a baker? I didn't know that, and I'm definately NOT a baker!

 It was an area that I had a strong business presence a long long time ago.

You obviously have many talents!

Thanks for the link Susie, I couldn't get it to work the first time I tried but I will give it another go after a while. :) I like this site http://www.dog-treat-recipe-exchange.com/ . It's really cute and just fun to look over.

Thanks for the tip Jay!! I am writing this down and saving it! Byngham enjoys when I make cookies for him and my human family members like when I make people goods (banana bread, chocolate chip oatmeal cookies, etc.) I like to bake when I have time, and I insist on hand stirring ingredients when I can, it's just a 'Made with Love' feeling. :) Thanks for the help!

Jay! I have one more question! I have used powdered oatmeal and wheat flour in the past and am looking to try something different. Are there any other flours that you could recommend?? =)

That was a lot of information. You are quite knowledgable! What would the best flour be if one wanted an alternative to wheat flour?

 I assume we are talking about cookies for the canine members of the family, and in that case Oat flour is a candidate to consider. It produces products that are a little heavier textured than wheat products and It happens to rises pretty well in yeast breads, and the good part is it can be made fresh by putting rolled oats in a blender. Use 2/3 to 1 cup for each cup of wheat flour. You can also use spelt. Spelt is a member of the same grain family as wheat and oat but is an entirely different species and has more nutrition and is a good tasty whole grain. Organic, unbleached spelt flour is the same grain with most of the bran (fiber) removed, and nothing added. If the name rings a bell it maybe because it is one of the seven (I think it is seven) grains mentioned in the bible. To the germans it is called Dinkel and they use it for a  variety of foods and beverages from bread to beer. The Italians call it "Farro" and is found in soups, pizza crusts, breads and cakes. Spelt is easily digested and is considered beneficial for indigestion, gas and nausea. It's rich in essential fatty acids and higher in fiber than wheat "Spelt absorbs more water than other grains and so you must use more flour. Bake at a lower temperature for a longer time, it may take some experimentation for you. And the only other candidate I feel comfortable in suggesting is Barley flour. It has a mild flavor but a heavier texture compared to wheat. If you try to make bread with it, it does not rise to well in yeast breads. Use 1/2 to 1 cup for each cup of wheat flour called for.

We are indeed talking about dog cookies. I haven't baked in years due to the fact that I never had a reliable oven. Now I do. I think my husband may be jealous if I make cookies for the dogs, but, when I make cookies for him, he doesn't eat them!

I have heard of spelt, and it's available at the health food store, as pasta and flour. I have wanted to try it for myself and the dogs. I may go ahead and give it a go.

I did make a batch of dog food today using all quinoa, and lots of veggies. It seems a little mushy compared to the rice/quinoa mixture. Will let you know how the kids like it.

Thanks for all the info. You are indeed a treasure trove!

Thanks you two!! I am eager to try flours without wheat, if I have a lot of cookies left over I like to take them to work and share with my co-workers dogs and I don't want to push wheat on anyone who may have an allergy to it. I have used oat flours before (where I grind up my own rolled oats in the food processor) but everything comes out pretty 'wet' so I think I need to increase the ratio of wet to dry. I was looking at a website that has harder to find grains and goods and came across Sweet Potato Flour and thought that it sounded pretty interesting. I have heard of giving dogs dehydrated sweet potatoes as an alternative to rawhide but had never heard anything about the flour. Jay, have you any experience with this?

Thanks for hitting the questions Susie! You should be a reporter! haha!