Recipe by Andi of Longmeadow Farm
As of late, I have really wanted to make treats from all my animals, it just seems like a better alternative, sometimes. I found this online, and have adjusted some of the ingredients to better suit my mastiff, Dexter. He shares this with his best friend, RIngo (the Boston terrier) and Pooch Pup, his neighbor doggie friend. Crunchy and they smell great too! Hope you and your pup enjoy a couple a day too.
Top Review by HokiesMom
Wow Andsie :) These are perfect little cookies. The only change I had to make for my pooch (due to allergies to anything wheat) was I used a rice flour in place of the wheat flour. Libby absolutely loves these and actually was acting like a puppy again even though she is 13 yo. I just dropped using a small cookie scoop and flattened them a bit before baking. Worked fine. Made in honor of your being a winning fan of the Potluck Tag Game on Facebook! :)
- 473.18 ml whole wheat flour (or half and half regular flour and wheat)
- 14.79 ml baking powder
- 236.59 ml peanut butter (chunky or smooth)
- 236.59 ml milk (I use skim)
Directions See How It's Made
- Preheat oven to 375'F.
- Combine flour and baking powder in a bowl.
- In a seperate bowl, mix peanut butter and milk, then add to dry ingredients and mix well.
- Place dough on a lightly floured surface and roll dough to 1/4 inch thickness and use cut out into shapes. (A dog cookie cutter if you have one).
- Place on greased baking sheet, and bake for 14 minutes. (Watch carefully so not to burn). Let cool on a wire rack, and call your dog while warm, but not hot. (Be careful here.).
- Store in an airtight container for up to one week.