Peanut Butter Dog Biscuits

Ingredients

• 3 cups oat flour
• 2 Tbsp. olive oil
• 1/2 cup peanut butter
• 1 large egg
• water, enough to moisten

Directions

Mix ingredients together well. Form into a ball, roll out to 1/4 inch thickness with a rolling pin. Cut into desired shapes, place on cookie sheets and bake in 325 oven for 30 minutes, or until browned. Turn off oven, leaving biscuits in the oven until cooled. These biscuits may be frozen, but keep well for a couple of weeks if they are very dry and crisp.

By Robin from Washington, IA

No eggs or milk but my dogs love this one.

4 Tbsp blackstrap molasses
1/2 cup peanut butter
1 cup water
6 Tbsp vegetable oil
1 1/2 cups rolled oats
2 cups whole wheat flour

1. Preheat oven to 350*F.
2. Whisk together the molasses, peanut butter, water, and vegetable oil.
3. Combine the oats and flour. Slowly add to the wet ingredients.

4. Mix thoroughly, drop tablespoonfuls onto a baking sheet, and press down.
5. Bake for 25-30 minutes or until firm.
---They will keep well for 2 weeks in air tight container, make sure they are totally dried before putting in container or they will mold. They can be frozen as well.

This is another recipe I use often, I even grab a cookie or 2 for myself when I'm on the run.

1/2 cup pumpkin puree (I usually end up using sweet potato, it's just more available)
4 Tbsp blackstrap molasses
4 Tbsp water
2 Tbsp vegetable oil
2 cups whole wheat flour
1 tsp cinnamon
1/4 tsp baking powder
1/4 tsp baking soda

1. Preheat oven to 350*F.
2. Blend together the pumpkin puree, molasses, water and vegetable oil.
3. Stir in the flour, cinnamon, baking powder, and baking soda to form a soft dough.

4. Roll the dough into balls, put on a baking sheet, flatten them, and prick with a fork.
5. Bake for 25 minutes, or until hard and crisp.

These will also keep for a couple of weeks.