whole wheat peanut butter dog cookies

Peanut Butter Dog Cookies

Since adopting our dog, I’ve been reading about what kinds of things I could make from scratch to feed her. Bananas come up a lot, but she turns her nose up at them. Peanut butter also comes up often, and she is definitely a fan of peanut butter.

I adapted this recipe for peanut butter dog biscuits and they were a hit! I call them “cookies” because of their cute round shape, but there’s no sugar in them.

I make my peanut butter by grinding dry roasted peanuts from the bulk section in a Vitamix, adding about 1 to 1 1/2 teaspoons of coarse sea salt per pound of peanuts.

Whole Wheat Peanut Butter Dog Cookies

Adapted from Gus’ Peanut Butter Dog Biscuits

Makes about ninety 1 1/2-inch round cookies


  • 11.25 oz freshly-milled wheat flour (I used a combination of 4 oz soft white wheat and 7.25 oz hard white wheat), divided
  • 1 tbls baking powder
  • 1 egg
  • 1 cup smooth natural peanut butter
  • 3/4 cup milk


  1. Preheat oven to 325° and line 2 baking sheets with parchment.
  2. Put 1 cup of the flour in a small bowl and set aside. Mix remaining flour with baking powder in a large bowl.
  3. In a separate medium bowl, whisk together the milk, egg, and peanut butter until smooth.
  4. Add the liquid mixture to the dry mixture and stir, forming a firm dough. Add the reserved flour as needed to help make the dough firm.
  5. Roll dough out 1/4 inch thick and cut out as desired (I used the top of a spice jar that was 1 1/2 inches in diameter). Decorate with paw print by using small measuring spoons pressed into the dough if desired.
  6. Place cookies on prepared baking sheets and bake for 20 minutes. Then flip the cookies over and rotate the trays and bake an additional 15 minutes.
  7. When done, cool completely on a rack and store.