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There are some flavours that just scream Christmas to me.
Molasses. Butterscotch. Toasted sugar. Egg nog. And Peppermint. Especially peppermint. Even though I eat mint year round, for some reason I find it so much more satisfying at Christmas. Maybe it’s because that’s when I call it Candy Cane? I don’t know, but to me, Christmas tastes like mint.
I don’t know if it’s because they love to eat what I’m eating or the flavour, but my dogs love peppermint too.
I have to be careful not to leave gum out or Kol will steal it. (I don’t even buy gum with Xylitol in it due to it’s toxicity to dogs.) He will absolutely lick a candy cane if you have one in your hand. He loves the stuff and I can’t blame him.
I don’t know why it never occurred to me to make peppermint dog treats.
Duh? What a no-brainer. They make the house smell crazy festive, Kol loves them and I have a new and delicious dog treat recipe to share with you guys. I decided to make these DIY dog treat extra special by combining two of Kolchak’s favourite flavours: Peppermint and carob. For the unfamiliar, carob is a rich flavoured bean with a flavour reminiscent of chocolate, but without any theobromine, which makes it 100% safe for dogs to eat. It drives Kol wild. So, it’s safe to say that he is a huge fan of our new homemade peppermint carob dog treats.
- 1 medium, overripe banana
- 2 large eggs
- 3 tbsp. honey
- 3 tbsp. liquid coconut oil
- 1/2 tsp peppermint flavouring
- 1/2 tsp. baking powder
- 1 1 /2 + 1/4 c. oat flour
- 1/4 c. roast carob powder
- Optional: Natural red food colouring
In a medium bowl, mash the banana. Beat together with eggs, coconut oil, honey, cinnamon & baking powder. Stir in 1 1/2 c. oat flour.
Divide dough into 2 portions, approx. 1 cup each. Add 1/4 carob powder to one portion and 1/4 c. oat flour to the other. Both should form a stiff, non sticky dough. If desired, colour the plain dough with red colouring.
Between two layers of plastic wrap, roll out each dough separately to approx 3/8" thick, taking care to roll it as rectangular as possible. Stack dough layers on top of one another. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate overnight or until firm.
Preheat oven to 350F. Line a baking sheet with parchment paper.
Unwrap dough and slice into 1/4" slices. Place on cookie sheet. These will not spread much, so they can be placed fairly close together. Bake for 13 - 17 minutes.
For a crunchier cookie, make your slices 3/8" thick. Bake for 13 - 17 minutes, then reduce heat to 150F and bake for 3-4 hours until crisp all the way through.
Love to bake? So do we. We’re joining the Everyday Dog Mom for a digital dog cookie exchange! Click on any image below to discover new dog treat recipes.