Wheat Germ Dog Biscuits

Homemade dog biscuits made from pantry staples you already have: whole wheat flour, oatmeal, wheat germ, and a touch of molasses for sweetness dogs love. The long, low bake is what makes the difference between a soft cookie that spoils in a week and a hard, crunchy biscuit that lasts a month in a tin.

The slow oven dries out the dough completely, which is essential for shelf stability. Wheat germ adds B vitamins and a mild nutty flavor most dogs go nuts for. Evaporated milk keeps the dough rich without the lactose levels of fresh milk that can upset some dogs’ stomachs.

Pro Tips

• Chill the dough the full 30 minutes. The dough is stiff and easier to roll once cold.
• Roll the balls smaller than you think (a rounded teaspoon, per the original recipe). Smaller biscuits dry through completely; larger ones can stay soft in the center.
• Flatten the balls to about ¼ inch thick before baking so they crisp evenly.
• After baking, leave the biscuits in the turned-off oven for another hour or two. The residual heat finishes drying them out for maximum shelf life.

Variations

• Substitute peanut butter (xylitol-free!) for the margarine. Xylitol is highly toxic to dogs, so always check labels.
• Swap molasses for unsweetened applesauce or mashed banana.
• Add ¼ cup grated carrot or pumpkin puree for extra fiber and beta-carotene.