Homemade Peanut Butter Dog Biscuits

This holiday season was my first attempt at making peanut butter dog treats for Buster, our dog. I’ve made sweet potato dog treats for him in the past but then found out that the natural sugar in sweet potatoes was contributing to a yeast issue he has, which can cause excessive licking, chewing and scratching. It also makes your dog smell like yeast or corn chips which, in my opinion, smells pretty good. It’s not, however, so great for your dog, so Buster gets no more chewy sweet potato treats.

I haven’t graduated to making Buster his own dog food (yet) but I still prefer to give him treats that I know are made from real ingredients and not a ton of additives and preservatives. (for the record, Buster currently eats only Newman’s Own Organic Dry Dog food, which he does incredibly well on.)

These dog treats are a mash-up of my own design but, though they come together very easily,  ended up being a little more high-maintenance than I’d hoped for. In other words, I had to watch and flip them more than I would have preferred…this is why I’m not big on baking. Buster does, however, love them, so if you don’t mind a little oven-watching, these are a doggie-success. His enjoyment prompted me to give some of the extras away as holiday canine treats.

Preheat oven to 350. Line 2 baking sheets with parchment paper.

Homemade Peanut Butter Dog Biscuits Recipe

• 1 cup natural unsalted peanut butter
• 2 cups organic vegetable stock
• 2 tablespoons organic coconut oil
• 3 cups whole grain wheat flour
• 2 1/2 cups unbleached all-purpose white flour

In the bowl of a large stand mixer, gently mix together the peanut butter, stock, and coconut oil. With the mixer on low, slowly add the flour until it’s blended into the liquids. On medium speed, blend well until everything is combined and the dough is smooth, about 4-5 minutes. The paddle or dough attachment would both work here, but I used the paddle.

Scoop dough out onto a floured surface and with a rolling pin, roll out to about 1/4 inch thick. (I rolled my dough out in 2 batches). Using a cookie cutter dipped in flour (An upside down glass works great as a cutter if you need one) cut out the biscuits and place on parchment-lined baking sheets.

Bake the biscuits for about 15 minutes or until golden and starting to brown, flipping them at least once halfway through the cooking time. The larger your biscuits are, the longer they’re going to take to bake and vice versa. Also, these don’t really rise or spread much so you don’t need to leave a ton of room between them.

Remove from oven and let cool. Store in an airtight container.

This made about 4 dozen biscuits for me, but some of them were pretty tiny.

Woof!

I printed up the cards for the bag on our printer which included the ingredients on the back of the card, should anyone have a dog with allergies. The bags are inexpensive brown lunch bags and I wrapped the biscuits in fresh parchment paper before placing them in the bag. Using a standard hole punch, I punched through the fold of the bag and tied the card on with raffia ribbon laced through the holes. Super simple but everyone I gave them to thought they were adorable.