Dog Bone Cookie / Treat Cutter

Simple dog bone cookie-cutter with options to create “docking” – the little holes you see in hard-baked goods like crackers.

I have found that a liberal bit of vegetable oil or cooking spray helps release treats after cutting.

NOTE ON FOOD SAFETY:

3D prints are often ideal havens for bacteria.  I recommend washing prints with warm soapy water before and after use; however, this is NOT a guarantee of safety.  Additionally, microplastics from 3D prints can get into food.  Use at your own (or your doggo's) risk.


Docking:

Option one: no docking - just use the outline cutter to cut out treats.  For especially thick treats, there's an optional plunger that can help release the treat from the cutter.

Option two: dock after cutting - use the outline cutter to cut out treats, then use the plunger with docks to dock the treat

Option three: dock with the cutter - use the cutter with built-in docks.  This one can be tricky to remove treats after cutting.

Recipe:

1 sweet potato or equivalent sweet potato scraps and skins

⅓ cup peanut butter

2 ½ cups whole wheat flour

2 large eggs

Cook the sweet potato thoroughly - I prefer roasting as it dries out the skin.

Puree the sweet potato with the peanut butter, add flour and eggs, and mix until a dough forms.  It should be slightly tacky but not sticky.  Add more flour until you can handle the dough easily.

Roll out to desired thickness, up to the size of the cutter.  I typically do this between two sheets of parchment paper or silicone cooking mats.

Dust with additional flour and cut

Bake at 350 F (180 C) for around 30-45 minutes, until baked hard.  For extra shelf life and crunch, turn off the oven and crack the door, and allow the treats to continue baking as the oven cools.

In my experience these treats are fine at room temp for several weeks, but your mileage may vary.