RECIPE: Peanut Butter and Carob Dog Donuts


Breakfast brunch blogger Tina Jui from The Worktop and her new Cavachon puppy Kili, share a tasty recipe for Peanut Butter & Carob Dog Donuts.

These fun peanut butter dog biscuits are made in the shape of donuts and decorated with carob icing. Our new puppy, Kili loves them! They are a special treat for her, and I’m happy giving them to her knowing that they’re made with all natural ingredients.

Everything in these puppy donuts is safe for dogs. Be sure to use a natural peanut butter that has no added sugar or salt. And while chocolate is harmful to dogs, carob is safe for dogs to consume.  It’s edible for people too, but I wouldn’t recommend it!

Peanut Butter and Carob Dog Donuts

Peanut Butter and Carob Dog Donuts

Peanut Butter and Carob Dog Donuts

Peanut Butter and Carob Dog Donuts

Peanut Butter and Carob Dog Donuts


Serves: 24 mini donuts

For the donuts

  • 1 egg
  • ½ cup skim milk
  • ½ cup all-natural smooth peanut butter (unsalted)
  • 1 cup (150g) whole wheat flour
  • 1 tablespoon baking powder

For the icing

  • ¼ cup (40g) carob powder
  • ¼ cup (60ml) water, boiling


Preheat the oven to 375°F/190°C. Line a baking pan with parchment paper.

To make the donuts:

  1. In a medium bowl, beat the egg. Mix in the milk and peanut butter and beat until smooth. Using a fork, mix in the whole wheat flour and baking powder. On a flat surface, knead together until everything is well combined.
  2. Roll out or pat the dough on a flat surface until it is about ½ inch (1¼ cm) thick. Using a small round cookie cutter, cut the dough into as many circles as you can fit. Using a smaller circular cutter (I used the large end of a frosting tip), cut out smaller circles in the middle of each circle to create the donut. Set the cut donuts on the pan. Roll the scraps of dough together and repeat this step, until you have used up as much dough as you can.
  3. Bake for 20 minutes, until the donuts are dried and hard. Allow the donuts to cool.

To make the icing:

  1. In a small bowl, add in the carob powder and the boiling water. Mix until a smooth paste forms. If the icing is too stiff, add in water ½ teaspoon at a time.
  2. Add the carob icing into a small icing squeeze bottle. Once the donuts have cooled, pipe the carob icing on top of the donuts. To keep the icing from cooling and hardening in the bottle, place it in a bowl of warm water when you are between donuts.


The carob icing does not stick well to the donuts and may flake off as you handle the donuts (ie. bag them up).

Check out more of Tina’s tasty recipes at

Tina Jui writes The Worktop, a breakfast brunch blog based in London. When she’s not cooking, photographing or writing The Worktop, you can find her making and serving coffee at an independent coffee shop. She and her husband have recently welcomed a Cavachon puppy into their lives.

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