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Peanut Butter Cat Treats

For those of you who may not have been introduced to him yet, meet Harvey Dent.




Harvey is my beloved fur baby… my pride and joy… my crazy feline companion. He’s a tough little surviver with a big loving heart. His favorite time of day is bedtime, when he snuggles up with me on my pillow (or hogs it, however you want to see it). He fakes hairballs, when he feels he’s being ignored (you have to see it to believe it). And he is not fully convinced that he is not a vegetarian.

Recently, Harvey discovered the wonderful world of peanut butter. He liked it so much, that I wondered if I could make a cat treat out of it for him.


Peanut Butter Cat Treats


These treats are soft and chewy, made up of only a handful of ingredients, and are free of both wheat and soy. Harvey loves them, as you can tell by his invasion of the photo shoot.


Harvey invading my photo shoot


Before making the treats, you may want to check that the cat in your life likes peanut butter too. Harvey, after all, is a bit of an oddball. But if they give peanut butter the paws up, I’m sure they’ll love the treats as well.


Peanut Butter Cat Treats


Peanut Butter Cat Treats

1/2 cup Buckwheat Flour

1/2 cup Quinoa Flour

1/4 tsp Baking Soda

1/2 cup Smooth Peanut Butter (I used natural)

1/2 cup Applesauce, unsweetened


Preheat oven to 350°F.

Stir together the flours and baking soda. Set aside.

Stir together the peanut butter and applesauce until thoroughly combined and smooth. Scrape into the flour mixture. Stir until it becomes difficult to stir, then finish incorporating the flour by kneading it into the dough.

Roll out the dough to 1/4″ thick then transfer to an ungreased cookie sheet… I rolled mine out on a sheet of parchment paper, then just pulled the whole thing over onto the cookie sheet.

Bake for 10 minutes. Immediately transfer to a cutting board and slice into cat sized treats (mine ended up being about 1/2″ x 1″). Spread the cut up treats over the cookie sheet and bake for another 2 minutes.

Cool completely before serving.

Store tightly covered, in the refrigerator for up to 2 weeks… I keep a small jar in the refrigerator and freeze the rest (refilling the refrigerated jar when depleted).