Soft and Chewy Pumpkin Carob Chips Cookies – dog treats

A few weeks ago we went to the Minneapolis’ Farmers Market. We picked up some yummy goodies there. We even found some home baked dog treats for our dog Dobby. Dobby loved the cookies,but $7 a bag for just a few cookies was too steep. I was not going to buy him another bag. C’mon his mom is a food blogger…I got this. That’s how I came up with these soft chewy pumpkin carob chips cookies for him.

I have made Dobby treats in the past (have you seen his awesome birthday cake?!).  It’s something I’ve been trying to do more often ever since we switched him to a raw diet. So why not give him homemade dog treats. What I loved about the cookies we found at the farmers market was that it was soft baked. So that’s what I was trying to achieve with this recipe. I also wanted Dobby’s cookie to be more like our chocolate chip cookies. Chocolate is a no no for dogs, it can actually kill them. Carob chips on the other hand, are vegan and safe for dogs. I found my carob chips at Whole Foods (they are pricey compare to regular chocolate chips). The cookies came together fairly easily and it was cheap to make. The recipe makes about 20 cookies. I told Dobby sharing is caring…so we packed a few and gave it to his fur friends. 😉

With only a few ingredients, these cookies are easy and cheap to make.

With only a few ingredients, these cookies are easy and cheap to make.

I found carob chips at my local Whole Foods. Carob chips are safe for dogs.

I found carob chips at my local Whole Foods. Carob chips are safe for dogs.

Bake for 12-15mins at 350 degree.

Bake for 12-15mins at 350 degree.

Soft and chewy. Perfect for teething/older dogs.

Soft and chewy. Perfect for teething/older dogs.

Couldn't wait to eat it!

Couldn’t wait to eat it!

Dobby approved!

Dobby approved!

Perfect gift for fur friends.

Perfect gift for fur friends.


Soft and Chewy Pumpkin Carob Chips Cookiesmakes 20

  • 1 cup whole wheat flour
  • 1/2 can of whole pumpkin (not pumpkin pie filling)
  • 1 egg
  • 1/2 Tsp vanilla extract (the real stuff)
  • 1 Tablespoon honey
  • 1/2 tsp baking soda
  • 1/2 cup carob chips

1. Preheat your oven to 350 Degrees

2. In a bowl, combine your egg, pumpkin, vanilla extract, and honey together. In a different bowl sift your flour and baking soda.

3. Add half of the flour mixture into your wet mixture. Mix throughly. Add the rest of the flour mixture and your chips. Mix throughly.

4. On your parchment baking sheet, scoop out tablespoon size cookies (using an ice cream scooper helps with round even cookies). Leave about an 1-2 inches between cookies.

5. Bake for 12-15mins. Remove from oven and let cool for 10mins.

6. Store in airtight container. They last up to 5 days. You can also freeze them and just defrost them when ready to serve.

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  1. […] name Dobby. I occasionally cook for him too on the blog (take a look at his birthday cake or the cookies I made for him). I don’t know about you, but we treat Dobby as a family member and not just […]

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