Peanut Butter and Carob Doggie Cookies

1/4 cup peanut butter (unsweetened)

1 egg

1/3 cup honey or maple syrup


1 Tbsp fruit juice (apple, pear, orange, peach, etc.)

1 tsp vanilla extract

3/4 cup brown rice flour or gluten-free flour mix (in place of the flour/arrowroot)

1/4 cup tapioca flour

1/4 cup arrowroot powder

1 Tbps wheat-free baking powder

1 tsp cinnamon

1/2 cup unsweetened carob chips (Never chocolate!)

Combine the dry ingredients and mix well. In a separate bowl, combine all the wet ingredients and blend thoroughly. Mix the dry ingredients into the wet very slowly. The batter should look similar to regular chocolate chip cookie batter.

Expert Tip: Place the bowl of batter in the freezer for 10 minutes. It will make the spooning of the cookies on to the cookie sheet much easier.

Preheat the oven to 325°F. Take about 1 tsp size drops and place them on a well-oiled cookie sheet. You can try rolling these in a ball in your hand and placing the ball of dough on the cookie sheet, gently pressing your thumb to slightly flatten the cookie.

Bake at 325°F for 10 minutes. These cookies should be moist and bite-sized, perfect for training or an after dinner treat. Store in an air-tight container.