Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the rolled oats and whole wheat flour.
- Add the peanut butter, egg, and water to the bowl and mix until a soft dough forms.
- Lightly flour a work surface, turn out the dough, and roll it to about 1/4 inch thickness.
- Cut the dough into small cookie shapes suitable for your dog’s size.
- Arrange the cookies on the prepared baking sheet, leaving a little space between each one.
- Bake for 15 minutes, or until the cookies are lightly golden and set.
- Let the cookies cool completely on the baking sheet before serving or storing.
Notes
- Use only xylitol-free peanut butter, as xylitol is toxic to dogs.
- If the dough is too sticky, add a small amount of flour until it is easy to roll.
- If the dough is too dry or crumbly, add water 1 teaspoon at a time until it comes together.
- Store cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
- If the dough is too sticky, add a small amount of flour until it is easy to roll.
- If the dough is too dry or crumbly, add water 1 teaspoon at a time until it comes together.
- Store cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.