Wanting another crunchy biscuit for dogs in my repertoire, I reviewed Dog Treat Kitchen’s recipe. However, several people told me their dogs can’t digest oats, so I substituted dried carrot. My recipe uses GF flour but you could use regular.
These are minimal fuss but definitely crunchy, peanutty, & delish (for both man and beast!).
Makes: 2-3 dozen cookies depending on size
- 1 large carrot: scrubbed but no need to peel; coarsely grated (approx 150g)
- 250g gluten-free plain flour (230g regular plain flour); plus extra for rolling & cutting
- 180g peanut butter, smooth or chunky as you prefer
- 150ml hot water (150g if weighing) – see first footnote for stock options
- 1 small egg, beaten
- 2 baking trays
- Baking/parchment paper to line trays
- Vegetable grater
- 1 large mixing bowl
- 2 small bowls: 1 for beaten egg, 1 for extra flour
- Wooden spoon
- Rolling pin
- Cookie cutter
- Pastry brush
- Cooling rack
- Preheat the oven to 150 C (130 C fan-assisted) and line your baking trays with paper.
- Spread the grated carrot evenly over one tray, and put in the oven. After 30 minutes, turn the oven off and leave the tray in (door ajar) for 2 hours – or overnight – for the veg to dry out.
- Re-heat your oven to 180 C (160 C fan-assisted). Beat the egg in one small bowl, and put about 2 tablespoons flour in the other small bowl.
- Put the dried carrot into a large mixing bowl. Add the flour, peanut butter, and hot water/stock, and mix with a wooden spoon until well combined. Knead the dough in the bowl until you can form a smooth ball.
- Flour a work surface and a rolling pin. Roll out the dough about 1/4″ thick (note that the nut pieces in chunky peanut butter can make rolling/cutting slightly challenging). Dip your cookie cutter in the flour bowl and create shapes. Re-roll the scraps as necessary and re-cut to use it all.
- Lay biscuits on both prepared trays and brush with the beaten egg.
- Bake for 10 minutes. Turn over each biscuit, and brush with the remaining beaten egg. Turn the trays and bake for another 10 or so minutes, depending on size/thickness. They should be a deep golden brown and feel quite firm to the touch, and not looking or smelling burnt.
- Remove the trays from the oven and let the biscuits cool on the trays for 5 minutes, before removing to a cooling rack. If you have additional biscuits, load up the tray(s) and bake.
- These biscuits should last in an airtight container on the counter for 1 week, or in the fridge for 3 weeks (although chilled this way they’ll lose some of their crunch). You can also store them in the freezer for up to 3 months – and frozen treats are excellent on hot days.
You could use any vegetable or meat stock instead of water. Ensure it is heated before adding to your bowl; hot liquid makes stirring the peanut butter so much easier.
Gluten-Free for Dogs
If you have a medical diagnosis for your dog needing GF (do NOT under any circumstances subject your dog to human, fad so-called ‘diets’), check that your choice of peanut butter says ‘Gluten-Free’ – as although peanuts are naturally GF, peanut butter can be made in a factory which doesn’t guarantee against cross-contamination.