I have three terrific nieces—one human, my adorable Alex, and two of the canine variety, sweet Sadie and wonderful Whimsy.
Alex has enjoyed cookies from my kitchen through the years. Now, in honor of National Dog Week (the last week of September), I decided it was time for Sadie and Whimsy to have a homemade biscuit or two.
Just as with human food, dog food can be laden with artificial ingredients with unpronounceable names. This recipe uses all natural ingredients—and, to be honest, if it had any sugar in it, I’d be eating a few biscuits with Sadie and Whimsy myself. The biscuit batter smelled so good that I knew I had to try a little sample of the baked biscuit. From the little taste I had, I was sure it would be a winner.
I haven’t had a chance yet to drop off some biscuits for Sadie to see her reaction; but, when I stopped by to see Whimsy, it was clear that she gave them two paws up. I tried to get a photo of her scarfing them down, but she was so excited with her treats and dancing about that the photos were blurry. So, I’ve pulled out a couple of photos of my extended family from the archives.
The biscuits are super easy to make, and your dog won’t care what shape they are. I guarantee you will be the recipient of some extra doggie kisses for your efforts!
One year ago: Black Magic Cake
Two years ago: Peanut Butter and Mocha Checkerboards
Three years ago: SSC Brownies
Peanut Butter Dog Biscuits
- 2 cups flour
- 1/2 cup cornmeal
- 1/2 cup oats
- 1/2 cup water
- 1/2 cup oil
- 2 eggs
- 3 tbl. peanut butter (for added texture, you can use chunky peanut butter)
- 2 tsp. vanilla extract
Preheat oven to 400o F. Line 2 or 3 cookie sheets with parchment paper.
In a medium bowl, whisk flour, cornmeal and oats together.
In a large bowl mix water, oil, eggs, peanut butter, and vanilla extract.
Combine and mix the dry ingredients into the wet mixture to form a ball of dough. Chill dough for one hour.
Roll out dough to 1/4″ thickness and cut out shapes with desired cookie cutters.
Bake for 20 minutes at 400o F and allow to cool in oven for approximately 10 minutes until biscuits are crisp and hard.
The number of biscuits you will get out of this recipe obviously depends on the size of the cookie cutter you use. I made a half recipe and got 18 biscuits using a 3” long bone-shaped cookie cutter.
Source: A recipe from Urban Bakes