Chocolate-Dipped Strawberry Inspired Dog Cookies made with carob. Want the PDF version of this? Get it here
I have to give a shoutout to my friend Brandy over at DogFriendly SLC—she commented on one of my Instagram reels, during the Sweet Teddy Love Collection and it hit me: our pups NEED chocolate-dipped strawberry-inspired cookies! And let me tell you, these turned out so good I almost wanted to eat them myself (not the first time I've been tempted by dog treats, lol). They also make the cutest Valentine’s Day gifts for fellow dog parents!
Since my golden retriever pup- Winter has allergies to oats, peanut butter, and pea flour (which seem to be in literally everything), I have been working on recipes to make these completely allergy-friendly. If your dog has similar sensitivities, this one’s for you! If not, they are still great cookies to make. If you want monthly recipes- just sign up for our emails ( sign up here)
I hope you love this recipe, and if you want more, make sure to follow along—I’m also working on a video version for our YouTube channel! Let's get started!
P.S. I'll also include the supplies and templates I use to pack the cookies up. if you are in the market for a new durable dog collar please check out our collection that inspired us to make this cookie recipe for you. The Sweet Teddy Love Ultra Mini Collection ( hopefully it is not sold out by the time you see this)
Dog-Safe "Chocolate" Dipped Strawberry Cookies
These homemade treats take inspiration from the classic chocolate-covered strawberries but are 100% safe for dogs! Instead of chocolate, we use carob, which has a naturally sweet, cocoa-like flavor without the harmful theobromine found in chocolate. You can also use them as well in your smoothies, baking and more.
What You’ll Need:
link to the full list of supplies I have listed below: Shop here
- Stand mixer (optional, but I love tossing everything in to mix because I am lazy)
- Silicone mat
- Heart-shaped cookie cutters
- Rolling pin
- Dough scraper
- Stainless steel cooking rack
- 4x6 Cello Bags for gifting
- Injet sticker paper for labeling
Ingredients
For the Cookies:
- 1 cup brown rice flour (or any gluten-free flour for a crunchier texture)
- 1 cup of whole wheat flour- I used whole wheat pastry flour because that is what I store at my house. It's finer texture I also use for my baking as a pre-diabetic.
- 1/2 cup unsweetened applesauce (I used the pre-portioned cups for convenience)
- 1 egg
- 2 tbsp chia seeds (optional, but adds fiber & crunch)
- 2 tbsp flax seeds (great for omega-3s! and fiber , I also add this in my smoothies)
- 1/2 teaspoon cinnamon
- 2 tbsp melted unrefined coconut oil (use refined if you prefer no coconut flavor)
For the Carob "Chocolate" Drizzle:
- 3 tablespoons carob powder
- 2 tablespoons melted coconut oil
For the Strawberry Sprinkles:
Homemade dehydrated strawberries or store-bought freeze-dried strawberries (no added sugar). Trader Joe's freezer-dried strawberries will work great. This ingredient can get pretty expensive, you can also just dry a box of strawberries, cleaned and sliced in the oven on really low heat. You want to use dry ingredients so your treats don't mold easily.
Ingredient Swaps & Alternatives
- Flour: Swap brown rice flour with coconut or chickpea flour.
- Applesauce: Mashed banana works just as well!
- Coconut oil: Any dog-safe oil like olive or avocado oil will do.
(I’ll also link Amazon listings for the tools/ingredients I use—full transparency, I earn a small commission, and I appreciate your support! 🐾💛)
Instructions
Step 1: Make the Cookie Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a mixing bowl, combine the brown rice flour, whole wheat pastry flour, applesauce, egg, chia seeds, flax seeds, and melted coconut oil. Stir until a dough forms. It should be slightly firm when you press your finger into it—if it’s too sticky, add 1/2 tbsp of flour at a time until it reaches the right consistency. If it's too dry add 1/2 tbsp of water at a time. There should be no flour when. you do this press test.
Step 2: Roll & Cut the Dough
Lightly flour a surface and roll out the dough. Cut it into sections (I work in smaller batches since my silicone mat isn’t huge). If you want crispier cookies, roll the dough thinner; if you prefer a softer bite, leave it a little thicker (about 1/4 inch thick works well!). You can do this without a silicone mat but just be sure your counter surface is clean and dust with plenty of flour. It's just easier for clean up when I use a silicone mat.
Step 3: Bake the Cookies
Place cookies on the baking sheet and bake for 20 minutes at 350. Check for firmness by pressing lightly on the back of a cookie. For a crunchier texture, lower the oven to 300°F and bake for another 15-20 minutes to fully remove moisture.
Once done, transfer them to a cooling rack and let them dry completely. Every oven will be different so keep an eye on your cookies.
Step 4: Make the Carob Drizzle
Mix the 3 tablespoon carob powder with 2 tablespoon melted coconut oil until smooth. Pour into a small zip-top bag, cut a tiny opening in the corner, and drizzle over the cooled cookies. You can also just use a spoon for drizzling this is what I did in the photos.
Step 5: Add the Strawberry Sprinkles
While the carob drizzle is still wet, sprinkle the freeze-dried strawberry crumbles on top.
Let the drizzle set completely before serving or storing. You can store the cookies in the fridge for up to two weeks- make sure they are in an air tight container. I usually put these moisture-drawing packets in my dog treats to prevent molding.
These cookies are a hit with my pup and customers' pups. We packed these with our orders during the Sweet Teddy Love Collection release. I hope your dog loves them too! If you try the recipe, tag me on Instagram @wildsidedoggear—I’d love to see your creations! And don’t forget to check out our YouTube channel @candiunfiltered for more dog-friendly, small business, dog mom lifestyle and recipes. 🐶❤️
Check out the durable dog collars that inspired us to make this cookie recipe: The Sweet Teddy Love Collection
