Dog Peanut Butter Cookies Recipe
Ingredients
1 and ½ cups of whole-wheat flour
½ cup of unbleached all purpose flour
1 tablespoon of soy flour
1 tablespoon of desiccated liver
½ cup of wheat bran
¼ cup of nonfat dry milk
1 teaspoon of brewer's yeast
1 egg
½ cup of creamy peanut butter
½ cup of beef broth, or as much as needed
Preparation
- Place the oven rack in the center of the oven and pre heat the oven to 375 degrees F. Place 1 ungreased baking tray on the side.
- Use a large bowl and mix the whole-wheat flour, all purpose flour, soy flour, liver, wheat bran, dry nonfat milk, and yeast together with a whisk.
- Beat the egg in another bowl with an electric mixer at medium speed and then beat in the peanut butter and beef broth until it acquires a smooth consistency.
- Then mix both preparations together with a spoon or your hand and blend together until you form a soft dough. You will notice it is ready once it starts pulling away from the sides of the bowl.
- Slightly flour a flat surface and turn the dough onto it. Use a rolling pin to roll out the dough to ½ inch of thickness. Then use a cookie cutter to cut out as many cookies as you want, using the dough scrapes. You will notice the dough will become stiffer as it is worked.
- Then place the cookies onto the baking tray and allow them to bake for 18 to 20 minutes or until they acquire a golden brown consistency and look dry. Once the cookies are done, take the baking tray out of the oven and place it over a metal rack so they can cool completely. At this point turn the oven off.
- Once the cookies are completely cooled, put them onto a baking tray again and place them back inside the warm oven. Allow the cookies to sit undisturbed without opening the oven door for 10 -15 hours straight.
