Ingredients
- 2 cups chicken broth (low sodium)
- 1 cup natural peanut butter (without xylitol)
- 2 cups whole wheat flour (or oat/almond flour)
- 1 cup rolled oats (or ground flaxseed)
- 1 egg (or flax egg as a vegan alternative)
- Optional: 1 cup shredded carrots
- Optional: ½ cup pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chicken broth and peanut butter until smooth.
- Mix in the egg to bind all the flavors together.
- Gradually add in the flour and oats, stirring until the dough comes together.
- Knead the dough gently on a floured surface until smooth and pliable.
- Roll the dough out to about ½ inch thick and use a cookie cutter to create shapes.
- Place the biscuits on a parchment-lined baking sheet, allowing space between them.
- Bake for 25–30 minutes or until golden brown and crisp.
- Let them cool completely on a wire rack before serving.
Notes
Store in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pet Treat
- Method: Baking
- Cuisine: Homemade
- Diet: Dog-Friendly