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

NOTE: You can also use 1/3 cup peanut butter and 1/3 cup pumpkin if you want to keep the calories down.

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.

These can be frozen for future use. Just make sure they are cooled first.

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


  1. I use my rectangular baking stone (12"x18") and roll dough right out on the stone (I don't find a need to use parchment paper with my stone) - 1/4" thickness covers my baking stone - and then I use a pizza wheel and cut 1/2" strips both ways to make 1/2"x1/2" square treats since my older (and one almost toothless) and smaller dogs can eat these treats. Thanks Mrs. Plant for this recipe! My dogs love your dog food and treats and the pumpkin with sweet potatoes.

  2. Hi Mrs Plant,
    My comment yesterday stating I use a 12"x18" baking stone is wrong - my stone measures 13"x15" - could you correct that before posting my message - thanks