Before I began baking these fun-to-make doggie cookies, we were spending too much on ‘dental smart’ green chewable dog treats. I’ve since come to hear that ‘dental smart’ is more marketing hype than health help.
Whereas these treats are made from recognisiable pantry ingredients, and also good enough for our consumption, which is my new yardstick for feeding Max and Trix (our litter mate Cavalier King Charles Spaniels).
Did you know: Peanuts are among the most highly sprayed of nuts. To avoid these poisonous insecticides and pesticides, please consider only purchasing organic peanut butter, for your whole family, human and non-human!
POOCH PEANUT BUTTER COOKIE HEARTS
- ½ cup organic peanut butter
- 1 Tbs olive (or grape seed oil)
- 1 Tbs agave nectar (or maple syrup)
- 1 Tbs molasses
- ½ cup plus 1 Tbs soy (or almond) milk
- 1 cup flour
- 1 cup whole oats, pulverised in a blender to form a powder
- 1 tsp baking powder
- Preheat oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone sheet.
- In a medium sized bowl, stir peanut butter, olive oil, agave nectar, molasses and soya milk together. Add flour, oats and baking powder.
- Now for the fun part – knead together with your hands for a minute or two, and give thanks that you are able to treat your doggies to such goodness!
- With a wooden roller, roll dough out to ¼ inch (0.6 cm) thickness. Cut dough into heart, or other cookie cutter, shapes. Bake for 20 minutes. Let cool completely before storing them in an airtight container.
Makes 36 medium doggie cookies.
On serving, enjoy your doggies appreciative smiles, and give yourself a hug for taking the time to care for pooch, and all on Mother Earth! 🐶 🐶 🌍