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Recipes Using Peanut Hottie

Dog Biscuit Recipe - Healthy Homemade Peanut and Sweet Potato Dog Treats

Vegan dog biscuit recipe

When you use Peanut Hottie instead of peanut butter, your dog reduces fat intake by 80%.

  • Sweet potatoes are one of the best dietary sources of vitamin A, which promotes healthy skin, coat, eyes, nerves, and muscles in dogs. They are also a rich source of vitamins A, C, B6, potassium, calcium, and iron,

  • Peanuts are a great source of protein for energy, healthy fats, vitamins B-6 and E, potassium, phosphorous and magnesium. And when you use Peanut Hottie instead of Peanut Butter its 80% less fat

  • The active ingredient in turmeric is curcumin which is a potent anti-inflammatory and antioxidant so great for dogs with arthritis or joint issues. It’s also antiviral, antibacterial and antifungal

  • Cinnamon is also well known as a great anti-inflammatory for dogs and can even be used to help older and obese dogs fight the risk of contracting diabetes by regulating blood sugar and raising their insulin resistance

  • Nutritional yeast is full of even more protein, B vitamins, minerals and antioxidants. Well known as a healthy food for humans, dogs get the same perks from 'Nooch' too

  • Flaxseed/ground linseed is filled with omega 3 and omega 6 fatty acids to help keep your dog’s coat shiny and skin healthy. It also contains alpha-linolenic acid which, thanks to it’s anti-inflammatory properties can give your pooch’s immune system a boost.

As it’s fully plant-based, this recipe is also vegan.


  • 1 cup of flour (you can use any type of flour but whole wheat is the healthiest)

  • ½ cup Peanut Hottie mixed with equal parts of water (left over from boiling the sweet potato)

  • ¼ cup cooked and mashed sweet potato (or use fresh or canned pumpkin/squash)

  • ¼ cup of water left over from boiling the sweet potato

  • 1 teaspoon cinnamon

  • 2 teaspoons turmeric

  • 2 teaspoons nutritional yeast (optional)

  • 2 teaspoons ground flax / ground linseed (optional)

Feel free to double or treble the ingredients to bulk batch. You can cook them all at the same time or roll out the cookie dough, cut your cookies then sprinkle with flour before stacking them together and freezing. Defrost and cook smaller batches as you need them. The baked cookies also freeze well.


  1. Cut sweet potato into cubes and boil until soft. Drain but save the cooking water. Mash the potatoes.

  2. Pre-heat oven to 180 degrees Celsius or 350 degrees Fahrenheit

  3. Combine all the ingredients with the sweet potato in a bowl and stir until well-combined. The dough will be thick. Add more water or flour if needed.

  4. Use your hands to press the dough into a ball. Place dough ball on a flat surface covered in flour and roll out evenly with a floured rolling pin. Dough should be about ½ cm thick.

  5. Use a cookie cutter to cut the dough into desired shape and place on a baking sheet – no need to grease.

  6. Bake for 20 minutes until golden brown and hard to the touch. Thicker biscuits will need longer. Watch they don’t catch and burn.

  7. Store in an airtight container or freeze.

Prep Time: 10 minutes

Cook Time: 30 minutes



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