Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, whisk together the whole wheat flour until finely powdered.1 ½ cups Whole Wheat Flour
- Add the peanut butter and lightly beaten egg to the flour.½ cup Unsweetened Peanut Butter, 1 Large Egg
- Begin mixing with a spoon or your hands until a crumbly mixture forms. Gradually add the water, a tablespoon at a time, until a firm, workable dough forms. You may not need all the water, or you might need a tiny bit more depending on the moisture of your peanut butter and flour.¼ cup Water
- On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use your favorite dog bone-shaped cookie cutters or a round cutter to create the cookies. Gently re-roll scraps as needed.
- Place the cut cookies onto the prepared baking sheet, leaving a little space between them. Bake for 15-20 minutes, or until the edges are golden brown and the cookies are firm to the touch. For extra crunchiness, you can turn off the oven and leave the cookies inside for an additional 10-15 minutes as it cools.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before giving them to your dog.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze for up to 1-2 months. Consult your veterinarian before introducing new foods to your dog's diet.
