If you can’t take your pups on a tropical vacation with you, bring the island vibes to them with these Tropical Pineapple Coconut Dog Treats. Made with fresh pineapple and coconut oil, these delightful treats will have your pups jump for joy.
It’s been a while since I last baked homemade treats for my little fur babies. Ever since we came back from Maui, I couldn’t get pineapple and coconut off my mind. I scoured the internet for a pineapple cookie cutter so I could make pineapple shape shortbread cookies, like the ones from Honolulu Cookie Company. I never did end up using the cookie cutter for its intended purpose but I used them for these tropical pineapple coconut dog treats.
These treats are made with fresh pineapple and coconut oil, which give them that tropical vibes. gI kept the recipe simple, with only 4 ingredients, to show off the pineapple and coconut flavor. No other extracts or spices are needed to make them shine. They are also made with oat flour, pulverized from rolled oats. So if your pups have a wheat allergy, these would be perfectly safe for them to consume.
Tropical Pineapple Coconut Dog Treats Recipe Tips and Tricks
- I used 1 cup of chopped fresh pineapple which yielded almost 1 cup of puree. This can vary depending on how much fresh pineapple you can pack in a cup. Add more or less oat flour accordingly, judging by the texture and stickiness of the dough.
- This recipe yields 38 treats with the 2” bone shape cutter and 2” pineapple shape cutter. You will end up with more or less treats depending on the size of your cookie cutter.
- Treats will stay fresh in an air tight container between 3-5 days at room temperature when the weather is cool. During hot weather, it is safest to store homemade treats in the refrigerator since they do not contain any preservatives.
- Each cup of oat flour is about 4.5 oz. in weight. So if you ground up 13.5 oz. of rolled oats, this should yield 3 cups of oat flour. I recommend grounding up at least 14 to 15 oz. so you have extra flour for rolling and also in case you need to add more flour to the batter to get the desired dough consistency.
- You can bake multiple pans at once, place the racks on the top and lower third of the oven. But make sure there is enough space in the oven for the heat to circulate or the treats will burn. Switch pans position half way through baking.
Tropical Pineapple Coconut Dog Treats
- 1 cup chopped fresh pineapple
- 2 tablespoon coconut oil
- 1 large egg
- 3 cup oat flour (approximately 13.5 oz weight)
- Extra oat flour for rolling
- Preheat oven to 350°F.
- Ground enough rolled oats in a food processor to make 3 cup of coarse flour. Set aside.
- Puree 1 cup of chopped pineapple in the same food processor, this will yield just over 3/4 cup.
- Add pureed pineapple, egg, and coconut oil to a medium mixing bowl. Mix with a whisk until smooth.
- Add oat flour to the mixture and use a spatula or mixing spoon to combine.
- The finished dough should be something between pie and bread dough, not too sticky and easy to handle.
- Sprinkle some oat flour on a cutting board or counter and turn the dough out, knead and shape into a disk.
- Roll dough out to about 1/4" thick. Cut out shapes with cookie cutters, and place on a parchment paper lined baking sheet about 1/2” apart.
- Reshape scraps and roll out again to 1/4” thick and continue cutting out treats until finished.
- Dip the cookie cutter in some oat flour each time you cut so the cutter doesn’t get sticky.
- Bake for 20 minutes, rotate pan and flip treats upside down so they can brown evenly. Bake for another 20 minutes.
- Turn off the heat, and allow treats to further dry out in the oven.
- Store cool treats in an air tight container.