Prep 10 mins
Cook 20 mins
These are a healthy and easy treat to make for your pet to know they are getting something good for them.
- note to make wheat free use garbanzo flour instead of whole wheat.
- Mix all ingredients well to make a thick dough, knead a few times. Roll out onto a floured surfaced to about 1/4-1/2 inch thickness and use cookie cutters to make shapes.
- Place on lightly greased cookie sheet and bake at 350 degrees fahrenheit for 20 minutes. Let sit in oven to cool, this will make them crunchy, let cool out of oven makes them a little softer.
- I recommend storing them in the fridge during the hot months and then in a container in the cupboard during the cooler months. Lasts up to 3 weeks.
Chef Erin! Thank you for a great recipe! <br/>I substituted sodium free chicken broth for the milk for more dog appeal.<br/>My Little Matty LOVES them.<br/><br/>P.S. Sweet doggie!
I only had Skippy extra crunchy peanut butter in the pantry. While kneading the dough, the peanut pieces were falling out of the dough left and right and I'd say more than half of them ended up in the trashcan so I'd recommend sticking with creamy. The dough was very easy to roll out and use cookie cutters on. I set the timer for 20 minutes exactly and they were perfect. Our dogs love them. Thanks for posting this recipe!
My dog loves these cookies! Thanks for a recipe that I go back to time and time again to make a tasty treat for my pup!