Whole Wheat & Peanut Butter Dog Biscuits – a delicious recipe with stone-ground, flour, powdered, quick-cooking, smooth peanut butter, toasted wheat germ. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
2
In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ.
3
With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball.
4
Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball.
5
Roll the dough out 1/2-inch thick.
6
Dip a cookie cutter in flour and cut out dog bone shapes.
7
Collect the scraps, knead lightly, roll out again and cut more dog biscuits.
8
Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard.
9
Cool and toss.
540
kcal
Calories
22
g
Fat
65
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups stone-ground whole-wheat flour, 1 cup all-purpose flour, 1/2 cup powdered or dry milk, 1/2 cup quick-cooking oatmeal (not instant), plus extra for sprinkling, and more.
Yes, Whole Wheat & Peanut Butter Dog Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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