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(wheat and gluten-free) carob crunchers

Carob Crunchers DoggyDessertChef.com
A little Carob love for our wheat sensitive doggys.

1 cup White Rice Flour
1/2 cup Carob Powder
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
3/4 cup Water

1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
2. Mix all ingredients in a large bowl and knead until dough is formed and smooth, you may need to add a little more water as the dough tends to be on the dry side.
3. Roll roll onto a heavily floured surface 1/4 inch thick and cut with  small cookie cutter of your choice. Place on prepared baking sheet.
4. Bake for 10 to 15 minutes or the cookies start to crackle.
Cool and refrigerate.
Made 3 to 4 dozen hearts.

Make sure you knead the dough very well, it may take some work to get the dough to come together.
The smaller the cookie cutter the better as the dough is very crumbly. To make it easy on yourself it might be better to just cut it into squares with a pizza cutter (since your not trying to use your little heart cookie cutter because it’ll look soooo cute in the pictures, you know, just as an example …)
I didn’t mind the white flour on the finished cookies but if you do dust your work surface with carob powder instead.

15 comments… add one

  • VESNA LALOVIC December 21, 2012, 8:12 am

    my poodle love it!

  • Jess January 16, 2013, 5:53 pm

    Thanks so much for the recipe. I added two teaspoons of peanut butter to make it a bit more brownie-like. My Ridgebacks love it. Would you mind if I put a link to your recipe on my blog?

  • DoggyDessertChef January 16, 2013, 7:24 pm

    Peanut butter is a great idea, I’m sure they loved it. Feel free to link away, I’m happy you want to share. Woof!

  • Ali Wyatt November 8, 2013, 4:25 pm

    Can these be frozen? How are they best stored?
    Thank you!

  • DoggyDessertChef November 13, 2013, 6:51 am

    They can be frozen for 4 to 5 months and freezing them is the best way to store them. Woof!

  • Pamela Boss December 31, 2013, 12:01 pm

    I make a lot of dog biscuits and usually cook for 30 minutes then dehydrate until moisture is gone. I find that this helps preserve them for a longer time. Anyone else dehydrate to help preserving without refridgerating?

  • Julie January 28, 2014, 12:19 pm

    My two pups love these cookies! I have made them several times now. I freeze them and they come out great.

  • DoggyDessertChef January 30, 2014, 5:07 am

    That’s fantastic! I’m glad you found a recipe that your pups adore. Woof!

  • Elle March 26, 2014, 11:17 am

    My dogs went crazy for these!! Thanks for sharing! I did have to add 1/2 cup more of rice flour to get a good consistency.

  • Celia April 9, 2014, 8:22 am

    Hi, are these good for dos? Are they healthy? Thanks!

  • Sally K. May 6, 2014, 2:05 pm

    I recently made sorghum dog biscuits, but this carob recipe looks great! I know dogs should not have chocolate, but carob is fine, and my dog loves it. Thanks for this great and easy recipe!

  • Michelle May 14, 2014, 1:47 pm

    I’m having trouble finding rice flour locally. I really would like to make these treats now. Can wheat flour be substituted for the rice flour? Thank you for your help.

  • Emily May 24, 2014, 2:41 pm

    My dogs love these cookies! I made some last Christmas to send to friends with dogs and they were a hit, thank you :)

  • Julie February 3, 2015, 5:59 pm

    Just wanted to let you know that I have been making these for about a year. It is an awesome recipe! My pups love them. I make at least two recipes at a time and I freeze them.

  • DoggyDessertChef February 4, 2015, 9:28 am

    I’m so glad you and your pups like it so much Julie! Thank you so much. Woof!

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