Oatmeal Cookies

I’ll admit that these doggie drop cookies don’t have exactly the same texture as their traditional “people cookie” counterparts, but my taste-tester gave them an enthusiastic two paws up anyway. I would describe the consistency as slightly rubbery, but the crunchiness of the oats provides a nice textural contrast to the sponginess, and Pacey gobbled them right up.

Grains were not an original part of the canine diet. Dogs, who are natural carnivores, only started eating grains when we humans started feeding them to our domesticated pets. Today, grains are a common ingredient in most commercial dog foods and biscuits. If you’re going to feed grains to your dog (which many of us already do), oats are an excellent choice. Oats contain less gluten than wheat flours, so they are generally tolerated very well by dogs’ digestive systems. Oats have significant nutritional value as well. They are high in protein and are also a source of iron, magnesium, silicon, and B vitamins. Oats are also believed to calm the nervous system (of dogs as well as people), so they can be especially beneficial to anxious dogs.

Oats are a great source of soluble fiber. This has an up side and down side. The up side: oats are great for dogs that are getting up in years and are starting to have trouble with bowel regularity. The flip side: too much added fiber can cause diarrhea in dogs with more sensitive systems. If you’re concerned, just feed oatmeal very occasionally and keep an eye peeled for your dog’s response. (Note: unless your dog has some sort of allergy, the amount of oatmeal in these cookies should not pose a problem if they’re fed sparingly as a treat.)

I call for organic oats in this recipe simply because organically grown oats have a higher nutritive value than traditionally grown oats, but you can use the old fashioned kind if you’d like.


Oatmeal Cookies

Makes about 45 cookies


1 1/2 cups (uncooked) organic oats

2 cups whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 egg

3/4 cup honey

1/2 cup water

1/4 cup natural, unsweetened applesauce


1. Preheat the oven to 375°F.

2. Combine the oats, flour, baking powder, baking soda, and cinnamon in a bowl.

3. Add the egg, applesauce, honey, and water, and stir to combine.

4. Drop the dough by the tablespoonful onto a prepared baking sheet. The cookies should be placed 1 to 1 1/2 inches apart to allow for any spreading.

5. Bake until golden brown and firm to the touch, about 11 minutes. When finished baking, turn the oven off, crack the oven door, and leave the cookies to dry for about 2 hours.


These moist cookies are best stored in the refrigerator.


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