This recipe has been modified* to contain extra virgin olive oil (EVOO). High quality extra virgin olive oil is extremely beneficial for overall canine health including coat, skin, and joint wellness. Use the Natural Peanut Butter* recipe https://oliveusoils.com/2024/04/27/natural-high-oleic-peanut-butter-or-nut-butter/
Ingredients:
2 cups whole wheat flour or rice flour
1 cup rolled oats
1 tablespoon mint or parsley, finely chopped
1/2 tsp. sea salt (optional)
1/2 cup non-fat dry milk
2 large egg
1 cup extra virgin olive oil (EVOO) peanut butter* made with Olive Us High Oleic & Biophenol EVOO – see recipe https://oliveusoils.com/2024/04/27/natural-high-oleic-peanut-butter-or-nut-butter/
1/2 cup + 1 tablespoon cold water, or enough to make the dough come together
Directions:
Make the olive oil peanut butter using the Natural Peanut Butter recipe. Preheat oven to 300 degrees F. Lightly grease a couple of baking sheets, or line them with parchment. Mix together the flour, rolled oats, mint, dried milk, and sea salt. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together. To make biscuits using a dog-bone cutter, roll the dough about 1/4” thick, and cut with a 3 1/2” cutter (or the size of your choice). Gather and re-roll the scraps and continue to cut biscuits until you’ve used all the dough. To make dog cookies, drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4″. Bake the biscuit for about 40 – 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven and cool right on the pans.
Yield: about 42 larger (3 1/2″ dog-bone) biscuits or 60 smaller (round) biscuits.
* Recipe adapted from King Arthur Flour’s Dog Biscuit recipe