Canine Peanut Butter Crunchies

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


Ingredients

  • 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

Kit

  • 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

Steps

  1. Preheat the oven to 150 C (130 C fan-assisted) and line your baking trays with paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Lay biscuits on both prepared trays and brush with the beaten egg.
  7. 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.
  8. 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.
  9. 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.

Water Substitutes
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.

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