From our founder Klaus 


1 Cup oat flour ( for gluten free ) or Wheat Flour 

2 tbsp blackstrap molasses 

1 tbsp coconut oil

1/2 tsp ground ceylon cinnamon

1/2 tsp ground ginger

1 egg 

1/4 cup Water

Optional : 1 tbsp pumpkin OR 1 / 2 tsp pumpkin powder

Plain greek yogurt for decorating




Preheat oven to 350 degrees F 

Combine wet ingredients: 

(oil, molasses, water and egg ) in a mixing bowl

Mix dry ingredients: 

(flour, ginger, and cinnamon ) together so they are evenly distributed 

Mix slowly into into wet ingredients until a dough forms.

Refrigerate your dough for at least 30 minutes.

Flour your work space, rolling dough out to 1/4” thickness.

Then, cut into shapes with festive holiday cookie cutters.

Place cookies on a baking sheet lined with parchment paper, baking until firm – about 20 minutes. 

Let your cookies completely cool using a wire rack. 

When cool, use greek yogurt to decorate your gingerbread dog treats. 

For less mess, I put my yogurt into the same silicone icing bottles I use for decorating human cookies, then add the tip and squeeze, keeping decorating clean and even. Some people use ziploc bags and add a tip. 



While safe for your dog to have a small amount of molasses, be sure the molasses does not have artificial sweeteners (eg Xylitol).


Ceylon cinnamon is also healthier for your dog as it is full of antioxidants, in particular manganese. It is also slightly sweeter and just better for overall dog digestion. 


Refrigerating the dough is important because the molasses is very sticky. I often leave it overnight so it’s easy to roll out the next day – but at least 30 min is required. I sometimes roll it into a tube shape and keep it in the freezer cutting slices as I need them rather than making the whole batch at once.