Making your own dog treats from scratch means you get to control what goes into them, unlike store-bought varieties. One delicious natural sweetener that dogs love is pure maple syrup, which is derived from the sap of the maple tree. You can make healthy, maple-flavored treats for your dog at home using pure maple syrup.

Nothing says “good dog” like a batch of homemade dog treats. When you care enough to make cookies for your canine right in your own kitchen, he’ll really feel special. If your pooch has a sweet tooth these maple dog treats are sure to be a hit.

Is Maple Syrup Okay for My Dog to Consume?

When selecting a maple syrup to use in a dog treat recipe, be sure to choose 100 percent pure maple syrup and not maple-flavored breakfast or pancake syrup. Avoid any imitation maple syrups that contain xylitol. This additive is toxic to dogs and can lead to hypoglycemia and liver failure.

Pure maple syrup can be more expensive than pancake syrup, but a little bit goes much further than its artificial counterpart. While dogs shouldn’t consume pure maple syrup in excess due to its high sugar content, maple syrup is a safe addition to use in moderation in dog treats.

Are There Health Benefits for My Dog?

Recent studies are showing that maple syrup can provide several helpful nutrients that aid in your dog’s overall health. Pure maple syrup contains manganese, which ultimately helps your dog utilize proteins and carbohydrates. Manganese also boosts reproductive health.

Aside from this, pure maple syrup contains zinc. Zinc is a nutrient that assists with building the immune system and helps in reducing inflammation.
Vitamin B2 is also found in pure maple syrup. This vitamin is very important because it helps in the production of red blood cells. The red blood cells are responsible for transporting oxygen and nutrients throughout the body.

Homemade Dog Treat Recipes:

Maple Oat Puppy Treats


  • 2 cups large flaked rolled oats
  • 1/4 cup ground flax
  • 2 cups boiling water
  • 2 large ripe bananas mashed
  • 2 tbsp Sugarman of Vermont maple syrup
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 2 1/2 cups brown rice flour


  1. Preheat the oven to Bake at 325°F degrees and line two large baking sheets with parchment paper.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, add oats, flax, and boiling water. Let stand for about 10 minutes. Add bananas, maple syrup, salt, cinnamon, and baking powder and mix until well combined. Add brown rice flour – adding a little at a time until a stiff dough forms. Mix well, a good 3-4 minutes on low. The dough will be sticky but thick.
  3. Using a piping bag (no tip needed) or a large plastic bag with a small opening at one end, squeeze tablespoons size drops of dough on the cookie sheet. I made mine in little circles, but other shapes are fine.
  4. Bake until the cookies are mostly dried out and very crisp, about 1 hour and 30 minutes. Cookies should be almost dry when you break them in half and lightly browned. You want to try them out, not burn them, so if they brown too quickly, turn the heat of the oven down. If dried out properly these will last a couple of weeks in an airtight container.

Maple Pumpkin Snaps


  • 1 1/4 cups rolled oats
  • 1/3 cup wheat bran
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp ground cinnamon
  • 1 cup applesauce
  • 1 cup canned pumpkin puree
  • 1/4 cup plus 2 tbsp additional Sugarman of Vermont maple syrup, separated
  • 2 tbsp vegetable oil


  1. Preheat the oven to Bake at 400°F. Line 2 large baking sheets with a silicone baking mat; set aside. In a medium bowl whisk oats, wheat bran, both flours, and cinnamon; set aside.
  2. In a large saucepan over low heat, stir in applesauce, pumpkin, maple syrup, and oil; and bring to a simmer. Remove from heat.
  3. Add in the flour mixture and mix until a dough forms. Divide the dough in half.
  4. On a lightly floured surface, roll half of the dough to about a 1/4-inch thick. Use desired cookie cutter shapes to press into dough. Use a smaller cookie cutter and press about halfway through the cut-out to make an indentation. Place each cut-out onto the lined baking sheets about 1/3-inch apart. Repeat rolling of dough and cut-outs for the remaining half of the dough.
  5. In a small bowl, whisk 2 tbsp of maple syrup and 2 tbsp of water. Generously brush the tops of each cookie cut-out.
  6. Bake for 20 minutes. Transfer cookies onto a wire rack and allow to cool until room temperature. Store in an airtight container and keep refrigerated for up to 1 week.

Maple Bacon Bites


  • 1 1/2 cups barley flour
  • 1 cup oat flour
  • 1 large egg
  • 1 cup 2% or low-fat milk
  • 2 tbsp Sugarman of Vermont maple syrup
  • 1/2 tsp baking soda
  • 1 (2.5 oz) package of real bacon bits


  1. Preheat the oven to Bake at 350°F.
  2. Thoroughly combine all ingredients in a large bowl. Place in the refrigerator for 20 minutes to chill.
  3. Roll out 1/4-inch thick on a floured mat and cut out shapes. Place on lined baking sheets.
  4. Bake for 20 minutes or until the bottoms are a light golden brown.
  5. Remove to baker’s rack to cool.

*These will keep in the refrigerator for up to two weeks and in the freezer for three months.

Spiced Maple Pear Leaf Treats


  • 1/2 cup coconut flour
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water)
  • 1 pear, pureed
  • 1/4 cup unsweetened apple sauce
  • 2 tbsp Sugarman of Vermont maple syrup
  • 1/4 tsp ground cinnamon


  1. Start by preheating the oven to Bake at 350°F and greasing a baking sheet with coconut oil.
  2. Make the flax egg by mixing the ground flaxseeds with the 3 tbsp of water. Allow this to sit for 5-10 minutes until it gels.
  3. Meanwhile, add the pureed pear, apple sauce, and pure maple syrup to a mixing bowl. Mix well.
  4. Add the coconut flour and ground cinnamon and mix again.
  5. Stir in the flax egg.
  6. Using a leaf-shaped cookie cutter, cut into leaf shapes and bake for 18-20 minutes.
  7. Store in a glass container in the fridge.

5-ingredient Peanut Butter Dog Treats



  1. Preheat the oven to Bake at 350°F and set aside a baking pan that is lined with parchment paper.
  2. In a mixer, beat together the peanut butter, egg, banana, and maple syrup until fully combined. Slowly beat in the whole wheat flour.
  3. Take the dough and roll it out on a floured countertop until it is 1/2 inch thick. It should be a crumbly dough. If you would like to firm it up slightly, add 2 – 3 tbsp of water.
  4. Once rolled out, use a dog-inspired cookie cutter to cut out cookies and set them on the sheet pan.
  5. Bake for 15-25 minutes or until golden brown. Remove and let cool before serving.