Peanut Butter Dog Cookies
Ever since getting a dog, it has been my joy to spoil him with love and affection, but not to overfeed him with junk. Sorry, Louie, no table scraps for you. Every night after his brush (he's a medium poodle, so yup, every night) he is asked..."would you like... A COOKIE?" Louie leaps with joy as we go to the fridge to fetch his snack. This recipe makes about 56 1 3/4 inch round cookies.
Ingredients2 1/2 cups whole wheat flour
1 cup of water 1 egg, beaten 1 tsp. baking powder 2 Tbs. honey Here's how to do it. Method Use a stand mixer with a dough hook, if you have one. It'll be a great help! 1. Add flour to the mixing bowl. 2. Add water and peanut butter (see below). 3. Add the beaten egg. 4. Add the baking powder. 5. Add the honey. 6. Mix the dough. Start the mixer on low, and let the dough hook do its work. As the flour is hydrated by the liquids, it will clump together into a ball and clean the sides of the bowl. The dough is ready when it is no longer sticky. This is a good time to preheat your oven to 350 F. 7. On a lightly floured surface or a lightly floured silicone mat, roll the dough (you can do half at a time) to about 1/4 inch thickness. 8. Use a cookie cutter to cut your cookies and place them on a baking sheet. I use a 1 3/4 round cookie cutter and get between 50 and 60 cookies. After getting all the cookies you can out of the rolled dough, re-roll it to make more. 9. Bake the cookies for 10 to 15 minutes, and, depending on your oven, swapping the cookie sheets half-way through. 10 Let the cookies cool completely before storing. Stuff you want to know First, a word about peanut butter. You can use all-natural peanut butter, or peanut butter that is sweetened as many are. YOU MAY NOT, however, use peanut butter that has been artificially sweetened with xylitol, a sweetener that is toxic for dogs. Peanut butter is sticky and can be a challenge to measure. Use the water displacement method. How nice that you need one cup of each! Using a 2-cup measuring cup, fill the cup with water to one cup. Then add peanut butter in until the water line reaches 2 cups. Having the peanut butter in the water also makes it easy to just dump the water and peanut butter together into the bowl. I do not use parchment paper to bake the cookies. I'm sure you could, but the oil in the peanut butter keeps these cookies from sticking on the sheet pans. I store these in the resealable "snack" size bags and store them in the freezer. One bag will last in the fridge for over a week, so I take out one back with between 8 and 10 cookies as needed. If you leave these out at room temperature, even vacuum-sealed, they will mold because there are no preservatives. |