Peanut Butter Doggy Biscuits
August 01, 2018
"Most dogs love these cookies and making them yourself allows you to know what's in the food you feed your dogs. Sugar is bad for dogs so use no sugar added peanut butter. Safflower oil is easy for dogs to digest. You can also freeze the biscuits and dole out a dozen at a time allowing them to come to room temperature."
- Serving Size: 1 (20.6 g)
- Calories 63.4
- Total Fat - 2.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 5.8 mg
- Sodium - 9.3 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 0.9 g
- Sugars - 0.1 g
- Protein - 1.8 g
- Calcium - 4.7 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Whisk together the flours, oats and cornmeal in a mixing bowl.
Add the water, egg, oil and peanut butter and mix thoroughly until you have a slightly wet dough.
Flour the counter workspace and dump the dough there. Cover with the mixing bowl and allow to rest for 10 minutes.
Next, knead the dough until it firms up and then shape into a brick. Wrap with cellophane film and refrigerate for several hours.
When ready to cook, align the racks in the oven to top one third and lower one third. Preheat oven to 400F.
Have two baking sheets at hand. Dust the counter with flour again and roll the dough to 1/4th inch thickness. Stamp out as many cookies as you can, rerolling dough as needed from the scraps. You can also cut into 2 inch squares.
Transfer cookies to baking sheets as you work, making sure they are close to each other but not touching.
Bake upper and lower racks for 13 minutes and then switch rotating the baking sheets from front to back and top to bottom. Continue baking for 12 more minutes.
Turn the oven off and allow the cookies to dry out in the oven for 1-2 hours. Transfer to wire racks on the counter and allow to crisp up over night.
Store in the refrigerator for up to three days in sealed container. Do not use after three days as the cookies have no preservatives.
Tips & Variations
No special items needed.