Wheat-Free Peanut Butter-Sweet Potato Dog Biscuits

I made these wheat-free homemade crackers as holiday gifts one year and someone said they would also be great as dog biscuits.  Was that a compliment?  My basset hound barks, “Yes!”

Buckwheat Bones (Makes about 60 2-3″ biscuits)


  • 3 cups – buckwheat flour
  • 3/4 – cup tapioca flour
  • 1 tsp – cinnamon
  • 1 cup – cooked mashed sweet potato or pumpkin puree
  • 3/4 – cup peanut butter
  • 1/4 – cup molasses
  • 1 cup – water (approximately)
  • 1/2 – cup crumbled bacon (optional)



  1. Combine dry ingredients in a large mixing bowl.  Place sweet potato, peanut butter, molasses and 1/2 cup water in a blender or food processor and puree until smooth.  Add remaining water; then blend with dry ingredients.  Add bacon, if desired.
  2. Stir until the mixture is a stiff dough.  Gather into a ball and place in a bag or covered container in the refrigerator for at least 1 hour. (You can refrigerate this for up to a week.)
  3. Preheat oven to 350°F.  Line a few baking sheets with parchment paper.  Divide dough in half. Put half in the refrigerator and roll the other half out to about 1/4-inch thick.  Cut with cookie cutters and place as many as you can on a cooking sheet. (It doesn’t matter if cookies touch.)
  4. Bake for 35 to 40 minutes.  They should be fairly hard when baked.  For a very crisp texture, turn off oven and leave overnight.  For long-term storage, place in bags in the freezer.

Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.


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