As Andrew and I welcomed a new member in our family last May, I thought it was about time to feature him on the blog. Chester, now 10 months old, is a Cavalier King Charles Spaniel who brings us so much joy and laughter. His quirky personality, his intelligence, his long fluffy ears and his kindness make him the most magnificent fur baby in the whole world (not that I am biased). Another important fact is that he LOVES peanut butter… And stealing bits of tofu when we accidentally drop some on the floor.
With how expensive it is to buy healthy treats for puppies/dogs in store, I thought it would be much better to make them myself. That way, I know exactly what’s in there and I can make them exactly to his liking (not that he is fussy…). Strangely (or not), they are very similar to a breakfast cookie recipe (for humans) I posted on here a while back (click here to see it). These peanut butter cookies are very easy to make and you can keep them for a week or so in a air tight container. It’s difficult for me to tell you exactly how many cookies you’ll get as it depends on your cookie cutter… But let’s say it’ll give you around 20/25 medium ones.
- 2 cups quick oat
- 1 medium banana very ripe
- 1/3 cup + 1 tbsp peanut butter 100% natural
- 1 tbsp maple syup
Preheat oven at 350 degrees F
Add oats to food processor and process until you obtain a fine flour
Add banana, peanut butter and maple syrup
Process until you obtain a nice ball of dough
On a clean surface, roll out the dough until it’s about 0.5cm thick
With a cookie cutter of your choice, cut the dough into shapes put place on a parchment paper lined tray
Bake for 22-25 minutes, until golden
Cool and transfer to an air tight container