3/4 cup nonfat Milk
1 Egg
1 cup Peanut Butter, smooth
2 1/4 to 2 1/2 cups Whole Wheat Flour
1 tablespoon Baking Powder
In a large mixing bowl, whisk together the milk, egg and peanut butter. Add in the flour and baking powder to make a very stiff dough, using your hands to work in the flour. Flour your work surface and roll out dough to 1/4” thickness. Cut into desired sizes depending on the size of your dog. I always use small Christmas cookie cutters. Bake on a parchment lined baking sheet for approximately 20 minutes. Turn biscuits over and bake for an additional 15 minutes. Remove from oven and allow to cool completely before storing in an airtight container. These treats can be stored in the freezer for up to three months.
1 Egg
1 cup Peanut Butter, smooth
2 1/4 to 2 1/2 cups Whole Wheat Flour
1 tablespoon Baking Powder
In a large mixing bowl, whisk together the milk, egg and peanut butter. Add in the flour and baking powder to make a very stiff dough, using your hands to work in the flour. Flour your work surface and roll out dough to 1/4” thickness. Cut into desired sizes depending on the size of your dog. I always use small Christmas cookie cutters. Bake on a parchment lined baking sheet for approximately 20 minutes. Turn biscuits over and bake for an additional 15 minutes. Remove from oven and allow to cool completely before storing in an airtight container. These treats can be stored in the freezer for up to three months.
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