Crunchy dog biscuits are the classic dog treat: firm, snappable, shelf-stable and easy to carry in a pocket. Getting a truly crunchy homemade biscuit, rather than a soft cookie, comes down to three things: a low-moisture dough, rolling it thin and evenly, and a second, low-temperature bake that dries the biscuits all the way through.
This recipe uses whole wheat flour, rolled oats, an egg, a little olive oil and water. It is plain enough for most dogs, sturdy enough for any cookie cutter and dries into a biscuit that keeps for weeks. Below you will learn how to make crunchy homemade dog biscuits step by step, with flavor variations, troubleshooting and storage.
Quick Facts
- Prep time: 20 minutes
- First bake: 30 minutes at 325°F (165°C)
- Second bake: 1–1 1/2 hours at 225°F (110°C)
- Yield: About 40 biscuits (2 1/2 inch / 6 cm)
- Shelf life: Up to 3 weeks airtight at room temperature
- Texture: Hard and crunchy, snaps cleanly
The Secret to Crunchy Dog Biscuits
Crunch is all about removing moisture. Ingredients like pumpkin, banana and applesauce make lovely treats, but they hold water and give softer results. For a hard biscuit we keep the dough fairly dry and use just enough water and egg to bind it. The first bake cooks the biscuits through; the second bake at a low temperature slowly drives out the remaining moisture without burning them. Thoroughly dried biscuits also last much longer, because mold needs moisture to grow.
Ingredient Notes
- Whole wheat flour gives structure and a toasty flavor. Use oat flour for wheat-sensitive dogs; the biscuits will be a little more fragile.
- Rolled oats add texture. Pulse them briefly in a blender for a smoother dough.
- Egg binds the dough so it rolls without cracking.
- Olive oil adds a little richness; coconut oil works too.
- Water brings it together. Use unsalted, onion- and garlic-free homemade broth for extra flavor if you like.
Crunchy Whole Wheat and Oat Dog Biscuits
Ingredients
- 2 1/2 cups (300 g) whole wheat flour, plus extra for rolling
- 1/2 cup (45 g) rolled oats, briefly pulsed
- 1 large egg
- 3 tbsp (45 ml) olive oil
- 2/3 cup (160 ml) water, plus 1–2 tbsp if needed
Instructions
- Heat the oven to 325°F (165°C) and line two baking sheets with parchment.
- In a large bowl, mix the flour and oats.
- In a jug, whisk the egg, olive oil and water. Pour into the dry ingredients and stir until a shaggy dough forms.
- Knead on the counter for 2 minutes until smooth and firm. It should feel like stiff play dough; add water 1 tablespoon at a time only if it won’t come together.
- Roll the dough to an even 1/4 inch (6 mm) thickness. Use rolling guides or two chopsticks at the edges if you have trouble keeping it even.
- Cut out biscuits and place them close together on the sheets; they won’t spread. Prick each biscuit twice with a fork to help moisture escape.
- Bake for 30 minutes, rotating the pans halfway, until firm and lightly golden.
- Reduce the oven to 225°F (110°C) and bake for another 1 to 1 1/2 hours, until the biscuits are completely dry and sound hollow when tapped.
- Turn off the oven and leave the biscuits inside to cool completely with the door cracked.
- Snap one in half: it should be dry and crisp all the way through. If the center is soft, dry the batch for another 20–30 minutes.
Storage
Store completely cooled, fully dry biscuits in an airtight jar or tin at room temperature for up to 3 weeks. For longer storage, freeze for up to 3 months. If the biscuits soften, re-crisp them at 225°F (110°C) for 20 minutes and cool before storing.
Flavor Variations
- Peanut butter: add 1/4 cup (65 g) natural, unsalted peanut butter with no xylitol (check the label for “xylitol” or “birch sugar”) and reduce water by 2 tablespoons.
- Carob: add 2 tablespoons carob powder with the flour. Never use cocoa.
- Savory broth: use unsalted, onion- and garlic-free homemade broth instead of water.
- Carrot: add 1/4 cup very finely grated carrot and extend the drying time by 15 minutes.
Prefer a softer treat? Try homemade peanut butter dog treats with simple ingredients or the chewy homemade apple and carrot dog treats.
Troubleshooting Crunchy Biscuits
Biscuits are hard on the outside but soft inside: they were rolled too thick or not dried long enough. Biscuits are too hard for my dog: roll thinner, about 1/8 inch (3 mm), so they snap more easily, or skip the second bake for older dogs. Edges burned during drying: your oven runs hot; drop to 200°F (95°C). Dough is crumbly: add water a teaspoon at a time and knead longer.
Sizing Biscuits for Your Dog
Use a 1 1/2 inch (4 cm) cutter for toy and small breeds, 2 1/2 inches (6 cm) for medium dogs and 3–4 inches (7.5–10 cm) for large breeds. For training, score a sheet of dough into 1/2 inch squares before baking and snap apart afterwards. Remember that treats should make up no more than about 10% of your dog’s daily calories.
Make-Ahead and Batch Tips
The dough can be wrapped and refrigerated for up to two days before rolling, or frozen for a month; thaw it in the fridge overnight. To save oven time, bake two sheets at once and swap their positions halfway through each bake. Write the baking date on the jar so you know when the three-week window ends. If you live somewhere humid, add a food-safe silica packet to the tin, or keep the biscuits in the fridge to stop them softening.
Gifting Homemade Dog Biscuits
Because these biscuits are fully dry, they are the best homemade dog treat for gifting and posting to friends. Pack them in a jar or tin with a label listing the ingredients and a best-before date three weeks from baking. They pair nicely with our dog-friendly Christmas cookies.
Dog Safety Notes
- Peanut butter: use only natural, unsalted peanut butter with no xylitol (check the label for “xylitol” or “birch sugar”). Choose unsalted and unsweetened.
- Never add: chocolate or cocoa, grapes, raisins or currants, onion, garlic, chives or leeks, macadamia nuts, nutmeg, alcohol, raw yeast dough, cooked bones, added salt or sugar, or artificial sweeteners.
- Fruit and veg prep: remove apple cores and seeds, use seedless watermelon without rind, and use plain unsweetened pumpkin puree (not pumpkin pie filling) and plain unsweetened yogurt.
- Portions: treats should make up no more than about 10% of your dog’s daily calories. Cut pieces to suit your dog’s size and supervise chewing.
- Check with your vet before introducing new foods if your dog has allergies, a sensitive stomach, diabetes, pancreatitis, kidney disease or is on a prescription diet. Introduce one new treat at a time.
Frequently Asked Questions
How do I make dog biscuits harder?
Roll the dough thinner and evenly, prick the biscuits, and use a second low-temperature bake at 225°F (110°C) to dry them completely.
How long do homemade dog biscuits last?
Fully dried crunchy biscuits keep up to 3 weeks in an airtight container at room temperature and up to 3 months in the freezer.
Are crunchy biscuits good for dogs’ teeth?
Crunchy texture may help a little, but biscuits are not a replacement for tooth brushing or dental care recommended by your vet.
Can I make these biscuits without wheat?
Yes. Swap in oat flour 1:1 by volume. The dough will be softer, so chill it for 15 minutes before rolling.
More Homemade Dog Treat Recipes
- Homemade Peanut Butter Dog Treats With Simple Ingredients
- Homemade Christmas Cookies for Dogs
- How to Make Homemade Dog Birthday Cake
- 15 Easy Three-Ingredient Dog Treat Recipes
This article is for general information and is not a substitute for advice from your veterinarian.