Gluten-Free Healthy Hearts Dog Treat Recipe

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Do you smell that? Is it love in air? No, wait – it’s our Gluten-Free Healthy Hearts Dog Treat Recipe that smells so good! These cookies serve two purposes: 1. To show your dog how much you love him this Valentine’s Day; and 2: To give his heart and body a little antioxidant boost.

Blackberries are full of antioxidants to fight free radicals in your dog, while also providing lots of fiber and vitamins. Blueberries are a great source of antioxidants, selenium, zinc, and iron, and are high in vitamins C, E, A and B. I also added a touch of crushed rosemary. To crush this dried spice, measure out the amount, place on cutting board, and lightly roll over with a rolling pin. It adds yet another layer of antioxidant power to these treats!

Your dog will love these healthy dog treats, packed with ingredients that boast antioxidant super powers!Makes 25 cookies


2 cups rice flour, brown or white

1 cup gluten-free oats

½ cup blackberries

½ cup blueberries

1 egg

½ tablespoon rosemary, dried and crushed


  1. Preheat oven to 325°F. Line cookie sheets with parchment paper.
  2. In a blender, add blueberries, blackberries, and egg. Blend for 30 seconds. Set aside.
  3. In a large bowl, combine rice flour, gluten-free oats, and crushed rosemary. Mix until well combined.
  4. Pour berry and egg mixture into the dry ingredients. Combine until a moist dough is formed.
  5. Separate the dough into multiple fist-size balls. You’ll need 2 pieces of parchment paper to roll out the dough. Place 1 sheet of paper on a counter, with a dough ball placed in the middle. Place the second sheet of parchment paper over the dough, creating a parchment paper and dough sandwich. Flatten the dough with a rolling pin, gently rolling the pin over the second layer of paper and dough. Roll out to ¼-1/2 inch thickness.
  6. Remove the top layer of parchment paper. Cut out shapes with cookie cutters and place on cookie sheets. Repeat step 5 and 6 until all the dough is used up.
  7. Bake in preheated oven for 15-20 minutes. I find that gluten-free flour bakes faster than regular flour, so keep a close watch on the cookies to ensure they don’t burn. Turn off oven and let the cookies sit in the warm oven for another 10 minutes.
  8. Remove cookie sheets from over. Let cool for 4-5 hours. Store in refrigerator or freezer in an air-tight container.