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
- Preheat oven to 325° and line 2 baking sheets with parchment.
- Put 1 cup of the flour in a small bowl and set aside. Mix remaining flour with baking powder in a large bowl.
- In a separate medium bowl, whisk together the milk, egg, and peanut butter until smooth.
- 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.
- 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.
- 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.
- When done, cool completely on a rack and store.