Carrot & Cheese Biscuits

I love making the dogs treats so I wanted to kick off our new Treat Tuesday feature with a treat recipe. I’ve got some dog bone-shaped cookie cutters but decided I’d like these carrot and cheese treats to be just a little thicker and chewier so I decided I’d cook them in more of a cookie shape.


  • 2 and 3/4 cup whole wheat flour
  • 1 cup shredded carrots
  • 1 cup shredded cheese (I used a cheddar and Monterey jack mix but most cheeses will work)
  • 2 cup bran cereal, crushed (do NOT use raisin bran)
  • 2 tablespoons olive oil
  • 2 teaspoons baking powder
  • 1 and 1/2 cup water

Preheat oven to 350 degrees and grease your baking sheets. Mix carrots, cheese and oil in a large bowl; in a smaller bowl, mix dry ingredients. Add the dry ingredients to the carrot-cheese-oil mixture then add water, mixing well.Drop cookies onto cookie sheet and bake for 25 minutes until browned. Cool and store.

The ingredients list is nice and short: whole wheat flour, baking powder, olive oil, shredded cheese, shredded carrots, a little bran, and some water.


First, mix your cheese and carrots together in a big bowl (you’ll be using this bowl to mix the whole thing so make it plenty big). I love big stainless steel bowls.


Now it’s time for a little olive oil:


then mix together everything so all your carrots and cheese are coated:


Now it’s time to turn your attention to the dry ingredients. Mix those together. I first added the baking powder to the whole wheat flour then added in my bran. (This bran is nothing fancy; I used a couple of handfuls of bran cereal and crushed it a little bit. Just make sure you do NOT use a raisin bran cereal because raisins are toxic to dogs.)


Now it’s time to mix the dry ingredients with the wet, add the water, and mix it all into one big blob (yes, that is an official cookbook term: “mix into one big blob.”)


It’s time to grab that greased cookie sheet and get to work now…roll up your sleeves because this is going to get messy. Pinch off a ping pong ball-sized bit of dough, roll it up, put it on your cookie sheet, and just slightly flatten it (the more you flatten the cookie, the crunchier it will be.) Leave a little expansion room between each:


Then pop them in the oven and wait!


When they’re done, take out the cookie sheets and let the cookies cool before stacking (or serving!) When they’re cool, store them in an airtight container for a few days; if you’ll have them longer, refrigerate or freeze.


Cooks: Don’t miss our My Dog Says I’m a Great Cookā„¢ cookbook with over 100 dog treat recipes from the publishers, readers and fans of DogTipper! This paperback book is available directly from DogTipper or from Amazon!

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About Paris Permenter & John Bigley

Paris Permenter and John Bigley are the award-winning authors of over 30 pet and travel books as well as the founders and publishers of CatTipper and DogTipper.

  • Thanks! I have *so* much fun thinking up recipes for the dogs (and I think they like it, too!!) -Paris

  • Great recipe Juliette (above) gave this to me from here after kindly gifting me a tin of these she made for my dog bono, so just came to say thanks – you should market these!
    .-= Phil´s last blog ..Comment by =-.

    • Thanks so much! I love making treats for our dogs! They treat me like I’m Julia Child…I couldn’t ask for a more appreciative audience for my cooking šŸ™‚

  • I’m so glad your Dougie loved these treats…thank you!! I have so much fun coming up with treat recipes…I’m trying to add a new one every Tuesday! — Paris