Peanut Butter Dog Biscuit Recipe

Our kennel manager, Colin McNamara, says this recipe for peanut butter dog biscuits is a winner.

INGREDIENTS:

2/3 cup of pumpkin puree.
1/4 cup of peanut butter, NO XYLITOL.
2 large eggs.
2 1/2 – 3 cups of whole wheat flour.

DIRECTIONS:

Preheat oven to 180°C.
Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating until incorporated. Add an additional 1/4 cup flour incrementally until the dough is no longer sticky.
Working on a lightly floured surface, knead the dough 3-4 times until it begins to bind.
Using a rolling pin, roll the dough to approx. 1 cm thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
Place into oven and bake until the edges are golden brown, about 20-25 minutes.
Let it cool completely.

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