Recipe courtesy of Polkadog Bakery

Wheat-Free Gingerbread Dog Biscuits

At Polkadog’s six Boston-area locations you’ll find all sorts of dog treats: chicken strips, peanut butter nuggets, clam chowder–flavored bites (in true Boston fashion) and these fun gingerbread biscuits. They’re free of sugar, salt and wheat but they smell sweet and spicy, just like the real thing.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: About 30 biscuits
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Ingredients

For the Biscuits:

2 cups barley flour, plus more for dusting

1 1/2 cups rye flour

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1 tablespoon vegetable oil

2/3 cup molasses

2/3 cup peanut butter

2 large eggs 

For the Frosting:

8 ounces low-fat cream cheese

1/4 cup plain yogurt

2 teaspoons honey

Directions

  1. Make the biscuits: Preheat the oven to 350˚. Line a baking sheet with parchment paper. Whisk together the barley and rye flours, cinnamon, ginger and cloves in a medium bowl. Beat the vegetable oil, molasses, peanut butter and eggs in a large bowl with a mixer on medium speed until combined, 1 to 2 minutes. Add the flour mixture and stir together with a wooden spoon.
  2. Transfer the dough to a floured surface and knead until a solid ball of dough forms, adding more barley flour as needed. Roll out the dough until about 1/4 inch thick. Cut out shapes with a floured 3 1/2-inch bone cookie cutter.
  3. Transfer the biscuits to the prepared baking sheet. Bake until browned and crisp, 20 to 30 minutes. Let cool completely on the pan.
  4. Make the frosting: Combine the cream cheese, yogurt and honey in a large bowl. Beat with a mixer on medium speed until smooth. Spread on the cooled biscuits using a small offset spatula.