DIY Pet Valentine's Day Treats for Your Furry Best Friend |

For many of us, our best friends are not bipeds. Our beloved Best Fur Friends deserve a Valentine’s Day surprise, too.

Looking at Valentine treats from a furry perspective calls for a different approach. Roses and chocolates — especially chocolates — will not be well received and could be fatal.

Of course, the first choice among our furry friends would be lots of cuddles and strokes. Your canine would love an extra-long walk or a game of fetch with a new ball, followed by a Caliche’s poochie cone. Your special kitty would be thrilled if you tossed some catnip toys, provided a new scratching post, or created a special spot in a sunny window just for her.

Shop our local pet food venues for Valentine’s cards printed on rawhide, heart-shaped treats, red or pink mice, and fluffy balls.

Perhaps you would like to show your BFFs love by baking treats especially for them.

Tuna Heart Cat Treats


1 5-ounce can of tuna in oil
1 cup whole wheat flour
1 egg, lightly beaten
1 tablespoon dried catnip


Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper; set aside.

Drain tuna oil in a cup.

Lightly beat egg in a medium bowl. Add drained tuna, flour, and catnip and mix thoroughly with a fork until combined. The mixture should hold together but not be excessively sticky. If the mixture is too dry, add reserved tuna oil as needed.

Roll the dough into ½-teaspoon-sized balls and place on a parchment-lined baking sheet. Flatten with the back of a spoon. Imprint each treat by pressing with a hard candy heart.

Bake treats for 10 – 12 minutes until they are dry and slightly golden on top.

Allow to cool completely and store in an airtight container in the refrigerator for approximately 7 – 10 days.

Valentine Dog Treats


1/3 cup pumpkin puree
2 tablespoons peanut butter
1 large egg
1 cup whole wheat flour, split use


Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper; set aside.

In the bowl of a food processor fitted with the dough blade, process pumpkin puree, peanut butter, egg, and ½ cup flour for 5 seconds. Scrape down the bowl. Add the remaining ½ cup flour and pulse until the dough forms a ball.

Working on a lightly floured surface, knead the dough 3 – 4 times until it comes together. Roll the dough to 1/4-inch thickness with a rolling pin. Using cookie cutters, such as a heart or bone, cut out and place onto the prepared baking sheet.

Bake 20 – 25 minutes until the edges are golden brown.

Allow to cool completely and store in an airtight container.

Written and Photography by Jackye Meincke 
Originally published in Neighbors magazine | 2021

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