3-ingredient Dog Biscuits
First off, let me make this clear. The dog in these photos, Saxo, is not mine. But he has been living with me for the past three months. He actually belongs to my parents-in-law, and for the short version of the story, we’ve been taking care of him! And, because he isn’t mine, I get to spoil him.
I take him on long walks in the park and sometimes give him lots of extra time to sniff his favourite spots. And when we get home we play ball and cuddle. But what I think he loves the most are the homemade dog treats.
If you’ve ever read the back of any grocery-store pet food or treat bag, you probably cringed slightly at all the fillers and additives. I sure did. So I tweaked and tested various versions of this biscuit recipe, until I found the one that crunched, crumbled and tasted just right.
This dog biscuit recipe is not only 3 ingredients, but is also good for them (read: I shouldn’t have to say this, but, in moderation). But most importantly, Saxo adores them! He can smell the peanut butter from miles, and comes skirting to the kitchen with his nose in the air. That is truly the best compliment a dog-biscuit-baker could get!
So go ahead, show your dog how much you love them, and feel better spoiling them a bit.
Yields about 3 dozen small cookies
15 minPrep Time
15 minCook Time
- 1/2 cup natural peanut butter
- 1 large egg
- 1 cup + 1 tbsp whole wheat flour (increase to 1 cup + 3 tbsp if using all-purpose flour)
- Preheat oven to 350F
- Mix together the peanut butter and eggs, and slowly incorporate the flour. It should be thick and hold together. Depending on the humidity, you might need to add 1-2 tablespoons of water to get it to form a dough.
- Sprinkle a small amount of flour on a clean counter-top (to prevent sticking) and place your dough on top. Press the dough down, fold it in half, and press it down again (this is kneading the dough). Repeat 2 or 3 more times.
- Using a rolling pin, roll out the dough to about 1/2 cm thick.
- Using a small cookie cutter (about 1-inch diameter), cut out the individual cookies and lay them out on a large ungreased baking tray. Don't worry about spacing them out too much, as they don't really expand when baked.
- Place in the oven for about 10-15 minutes or until golden brown. Allow to cool completely before serving.
I used whole wheat flour, but all-purpose flour works just as well. For storing them, I recommend keeping them in a large glass jar on the counter. They don't have any preservatives, so you might also want to consider putting half the batch in the freezer (or share)!
A big thanks to Saxo for being my model and putting up with the scarf and posing 🙂