2 Cups (whole wheat or rice)
1 TBSP baking powder
1 Cup peanut butter (chunky or smooth)
1 Cup milk
Directions: Preheat oven to 375 degrees. In bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to ¼ inch thickness and use a cookie cutter (bone-shaped) to cut out shapes.
Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. Be careful not to overcook because the cookies burn easily.
Note: Some dogs may be allergic to wheat or peanut butter.
Photo: Courtesy of Nancy’s Recipes.