Oatmeal, Date, and Cream Cheese Dog Biscuits Recipe
Dates tend to be sticky. Dust them with some flour to make them easier to chop either by hand or in the food processor.
YIELDS ► 30 biscuits
RECOMMENDED FOR ► Wheat- and gluten-free, Quick and easy
- 2 cups rolled oats
- ½ cup rice flour
- 2 teaspoons baking powder
- 2 tablespoons chopped dates
- 4 ounces light cream cheese, softened
- 2 tablespoons canola oil
- ½ cup filtered water
Preheat the oven to 325ºF.
Measure the rolled oats, rice flour, and baking powder into a mixing bowl and whisk till combined. Add the chopped dates and stir until combined.
In a separate bowl, beat the cream cheese and oil until blended. Make a well in the flour, and add the cream cheese and oil mixture. Mix on medium speed using a paddle attachment until crumbly.
Add the water all at once and mix until dough forms and all the ingredients are combined.
Turn the dough out onto a slightly floured surface and form it into a log, about 2 inches in diameter. Wrap in plastic wrap and chill for 1 hour.
When ready to bake, slice the biscuits ⅛-inch thick and place them on a parchment-lined cookie sheet. Bake 12–15 minutes till they are dry and firm to the touch. Turn the oven off and leave the biscuits in another 20–30 minutes. Remove them from the oven, cool them on a baking rack, and store them in a cookie tin.
Store cream cheese in the refrigerator tightly sealed in plastic wrap and a resealable plastic bag. Do not attempt to freeze cream cheese because it will break down while defrosting. To soften cream cheese quickly, place it in a microwave-safe dish and heat for 30 seconds at medium heat. A fork is the easiest and best tool for mashing and blending softened cream cheese.