Peanut Butter Dog Treats
In our peanut butter cookie post we also made peanut butter "cookies" for our dog Riley. I mean, really, with all the food he has had to watch us make and not be able to taste, it was time I made him something that he could actually eat before, during, and after the photo shoot. This canine version for peanut butter cookies comes from the Three Dog Bakery and is just four ingredients. If you are lucky enough to have a Three Dog Bakery near you, I say go visit them. Take your pet and get him or her a “Lickety Split” doggy ice cream treat and some freshly baked items from the case. If there is not one near you, not to fear… you can also visit them online with this link to pick up some good stuff including their cookbook! Make a batch of these treats for your furry pal. It makes a lot (depending on the size you cut them into of course, but you can stash them in your freezer in a good zip lock bag and only take out a weeks worth at time. Your doggy pal will be very happy and just might actually fetch the ball and bring it all the way back to you next time you're at the park.
2 cups whole wheat flour
1 tablespoon baking powder
1 cup natural peanut butter
1 cup skim milk
Preheat the oven to 375ºF with racks in the upper and lower thirds.
In a bowl whisk together the flour and the baking powder and set aside.
In a separate bowl stir together the peanut butter and milk until well combined and smooth.
Add the peanut butter mixture to the dry ingredients and stir together well.
Turn the dough onto a lightly floured board and knead until the dough is uniform.
Roll the dough out to a ¼ inch thickness.
Use a bone shaped cookie cutter (or any shape you like) to cut out biscuits and place them on cookie sheets lined with parchment paper.
Bake 20 minutes or until lightly brown.
Cool on wire racks.
In lieu of a cookie cutter you can use a sharp knife to cut the dough into equal sized biscuits, the size of your choosing.
The size of the biscuit you make should be a proper size for your pet.
Store biscuits in an airtight container for up to a week or freeze for up to two months.