Veggie Dog Treats

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The easiest homemade dog treats ever – simply mix, roll and cut. Easy peasy, and so much healthier than store-bought! Just be sure to adjust baking time as needed – the longer they bake, the crunchier they are so it’s really up to your pups’ preferences. Here are some cute cutters for making Veggie Dog Treats.

While they may take a little more time and effort, veggie dog treats are so much healthier. They also give you the opportunity to get creative and cook up something that your pooch will really love.

Still wondering why you should make your own homemade veggie dog treats? The following benefits are just a few reasons why:

  • Control what goes into the recipe. By making homemade baked veggie dog treats, you can ensure that your pet is getting a nutritious and wholesome snack. You can also tailor your dog treat recipes to your dog’s taste preferences as well as cater to any dietary restrictions.
  • Prevent unhealthy additives. Many brands of commercial dog treats are filled with preservatives to help extend their shelf life. In addition, store-bought treats are often made from fillers and byproducts rather than natural and high-quality ingredients. By creating your own healthy homemade dog treats, you will be able to provide your dog with a healthy snack that is not only nutritious but also free of unhealthy additives.
  • Tasty alternative. Making your own homemade baked dog treats allows you to provide your pet with a tasty alternative to his usual doggie biscuit.

Not what you are looking for?  Try these other excellent dog treat recipes:


Veggie Dog Treats

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Veggie Dog Treats made with spinach, carrots and zucchini.

  • Author: Damn Delicious
  • Prep Time: :25
  • Cook Time: :25
  • Total Time: :50
  • Category: Dog Treat
  • Method: Baked


Units Scale
  • 1 cup pumpkin puree
  • 1/4 cup peanut butter
  • 2 large eggs
  • 1/2 cup old fashioned oats
  • 3 cups whole wheat flour, or more, as needed
  • 1 carrot, peeled and shredded
  • 1 zucchini, shredded
  • 1 cup baby spinach, chopped


    1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
    2. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes.
    3. Gradually add old fashioned oats and 2 1/2 cups 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. Add carrot, zucchini and spinach, beating just until incorporated.
    4. Working on a lightly floured surface, knead the dough 3-4 times 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 onto the prepared baking sheet.
    5. Place into oven and bake until the edges are golden brown, about 20-25 minutes.*
    6. Let cool completely.


  • Baking time will vary depending on the size and thickness of the treats. Serving size will also vary depending on the desired shapes and cookie cutters used.
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