Sunday, May 3, 2015

Peanut Butter Oat Dog Treats

Four simple ingredients (and one is water!!!)!
This is a double batch and will make 60 1/2-inch biscuits with a small cookie cutter. I freeze half of the biscuits in a freezer baggie. You can half the recipe if you desire.
NOTE: If you make them 1/4-inch thick, you only need to bake them for 20 minutes.



4 cups oat flour
1 cup water, plus extra as needed
2/3 cup natural creamy peanut butter
2 T. blackstrap molasses

Put all ingredients in standing mixer, and mix with dough hook until completely combined. Add small amounts of water as needed, to create a smooth and moist (not sticky) ball.
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or non-stick baking mat and set aside.

Split dough ball in half and press with fingers or roll out one half on a wooden board to 1/2-inch thick. Use a cookie cutter to cut out small biscuits. Place cutouts on parchment paper. When tray is full, bake for 40 minutes. Then, turn oven off and leave them in the oven to harden for a few hours or overnight.

NOTE: These are BEST made in a standing mixer or food processor.

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