Select a size: | | | |
| Prep Time Cook Time |
Servings 30 | Difficulty Easy |
Ingredients
- ½ cups Creamy Peanut Butter
- ¼ cups Honey
- 1 Tablespoon Coconut Or Olive Oil
- 1 cup Chicken Broth
- 1 cup Whole Wheat Flour
- 1 cup All-purpose Flour
- 1 cup Rolled Oats
Preparation Instructions
Preheat oven to 350ºF. Mix peanut butter, honey, oil and chicken broth. In a separate bowl, combine flours and oats. Mix dry ingredients into wet ingredients.
Place dough on a flour dusted surface. Roll or press dough out to about 1/4” thickness. Use a small bone cookie cutter to cut out cookies. My cookie cutter was a 3 ¼ inch bone-shaped, but for small dogs you may want to use a small cookie cutter (around 2″). Roll out leftover scraps and cut out as many as possible.
Put cut-out cookies on a parchment-lined baking sheet. Bake for 14-16 minutes. Transfer to a cooling rack.
