PB-Omega Dog Treats

Here’s another cookie that is designed for the pooch, but I suppose a human could enjoy them as well – though I would recommend adding some nectar to them if both human and canine will be partaking.. This recipe made about 12 bones and a couple rounds from scraps. The cookie cutter I used was about maybe 2.5-3 inches long, and I rolled the dough about 1/4-1/2 inch thick. Per usual cookie dough making, I did do a quality control taste-test. It wasn’t bad, not great like a cookie filled with sweet sugary/nectary goodness, but good for a cookie that only had 1 TBSP nectar.

Ingredients:

1/2 C Peanut Butter (creamy or crunchy, whatever tickles your fancy)

1 ripe banana

1 tsp vanilla flavor (if you use extract instead of ‘flavor’ then be aware that the extract contains a small amount of alcohol, whereas the ‘flavor’ does not – just FYI)

1-2 tsp hemp milk

1/2 C white whole wheat flour (*or use a GF flour)

1/4 C brown rice flour

1/4 C hemp flour

1/2 C spelt flakes or oats

1/2 C dried cranberries

1/4 C hemp seeds

*optional: 1-3 TBSP agave nectar or granulated sugar; 1 TBSP flaxseed oil (for extra omega action) though you may have to adjust for the extra moisture as well

Directions:

1. Cream the PB with the banana, vanilla, and hemp milk (including nectar & flaxseed oil if using). Add in the dry, and mix until combined. Wrap in plastic and chill 1 hour to overnight. *If you chill overnight, it may have to sit at room temp a minute or two to become soft enough to roll again.

2. Preheat oven to 375°F. Roll out on a floured surface and cut into shapes of your desire. Bake cookies on parchment lined cookie sheet 25-30 minutes, until hardened. Let cool completely before indulging your pooch! Store in an airtight container.

*Note: The hemp flour will give the dough a greenish appearance, but as you can see once they are baked they look normal.

Happy Baking!

P.S. I’ve started cataloging the dog treats on ‘The Pooch ate my Homework!‘ subpage under CoKiMo. I realize there are only two recipes at the moment, but I have a feeling there’s more to come.