Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mash the ripe banana in a large mixing bowl until mostly smooth.
- Add the xylitol free peanut butter and beaten egg. Stir until the ingredients are well combined.
- Add the rolled oats and whole wheat flour gradually, mixing until a firm dough forms.
- Place the dough on a lightly floured surface and gently knead it until it holds together.
- Roll the dough to approximately 1/4 inch thick.
- Use a cookie cutter to cut the dough into small shapes and place them on the prepared baking sheet.
- Bake for approximately 20 minutes, or until the cookies are firm and lightly golden around the edges.
- Remove from the oven and allow the cookies to cool completely before serving.
RECIPE NOTES
- Always use peanut butter that is completely xylitol free. Check the ingredient label carefully and avoid products containing chocolate, cocoa, added sweeteners, or other unsafe ingredients.
- Use a ripe banana without any added sugar or flavoring.
- For smaller dogs, use a small cookie cutter and offer appropriately sized portions.
- For a crunchier cookie, bake for a few additional minutes while watching carefully to prevent burning.
- Store completely cooled cookies in an airtight container in the refrigerator. Extra cookies can be frozen for longer storage.
- These cookies are an occasional treat and should not replace your dog's complete and balanced diet.
