Peanut Butter & Honey Roll-up Dog Cookies Make a Great
Peanut Butter Dog Treat

Reader Leslie Ann sent this recipe for a peanut butter dog treat that looks like it came from the bakery!

I haven't met a dog yet who doesn't like peanut butter.

She makes her own oat flour by pulsing whole rolled oats, it's easy and saves money.


Peanut Butter & Honey Roll-up Cookies

Tools:

  • Food processor (a blender would probably work too)
  • Measuring cups/spoons - 1 c, ½ c, ¼ c, 1tbsp
  • Strainer (or something similar to sift oatmeal)
  • >
  • Small spatula (to scrape out food processor)
  • Knife (thin and serrated is best)
  • 2 bowls - 1c, 1.5qt (3 bowls if you insist on combining dry ingredients before adding to wet ingredients)
  • Small cup or container (to hold egg yolk)
  • Peanut Butter Dog Treats

    For the Filling

  • 1/4 c - Whole rolled oats, powdered (crush about 1/3 c whole oats to get enough)
  • 1/4 c - cracked wheat (bulgur would work)

  • 2 tbsp - honey

  • 1 tbsp - peanut butter (I like chunky organic )
  • 2 tbsp - sesame seeds, optional
  • 1 egg white (XL)
  • Filling the Peanut Butter Dog Treat:
    Use food processor to turn whole oats into powder. Basically you’re making oat flour for the filling.

    Sift, then measure out ¼ c. of the most finely powdered oats.

    Dump this back in the food processor and add peanut butter, honey and egg white. Blend until thoroughly mixed. Add cracked wheat and sesame seeds then pulse a couple of times to mix but keep mostly whole (mix by hand if you prefer, I'm just lazy).

    Scrape out as much as possible into small bowl and set aside. Don't bother to clean out the food processor, you'll be using most of the same ingredients in the next step anyway.

    Corgi want a peanut butter dog treat?

    Dough Ingredients:

  • 1.5 c - whole wheat flour
  • 1/2 c - all purpose flour
  • 1/2 c - whole oats
  • 1/2 c - applesauce (puree a small apple as a substitute)
  • 1/4 c - milk
  • 1/4 c - peanut butter
  • 2 tbsp - honey
  • 1 egg + 1 yolk (XL)
  • For the Dough: Dump applesauce, milk, egg yolk, peanut butter, honey, and oats in food processor and pulse a few times.

    Ingredients should be well combined, the oats looking about a quarter of their usual size. Scrape this out into the larger (1.5qt) bowl then add all purpose and whole wheat flour. Mix thoroughly to form a stiff dough. If dough is too dry to stick together, add 1tbsp of water at a time (do not exceed 4tbsp) until moist enough to stick. Knead for about 5 minutes then let dough rest for 10 minutes.

    *Note:* I actually prefer to chop up a small apple rather than using applesauce. I like leaving small chunks to give the dough more texture.

    To Make the Roll Ups:
    Roll out dough between two sheets of wax or parchment paper, 1/4" to 1/2" thick, forming a rectangular shape about 8" wide, length will vary depending on thickness. Slightly taper both long ends. Now, get out the filling and evenly coat the whole top of the dough, avoiding the flattened edges.



    CAREFULLY roll up the dough tightly enough to trap the filling inside (don't let it squeeze out the ends) starting from one flattened edge to the other. (If the end won't stay put, moisten the tapered edge a bit so it will stick.)




    Once rolled up, wrap the wax or parchment paper around the tube then put it in a plastic bag or wrap it with plastic wrap, and put it in the freezer until firm enough to cut easily (usually 2-3 hours).

    Even It Out
    If your roll is uneven, you can even it out after chilling by rolling it with your hands against a flat surface.

    You can also reduce the thickness in the same way, though I'd do this after chilling one hour then return the roll to the freezer. Using a slight sawing motion, cut slices 1/4" to 1/2" thick.

    Bake on ungreased cookie sheet at 350 degrees (325 degrees if using dark cookie sheet), top rack for 30-45 minutes or until tops are slightly golden and bottoms are lightly browned. If you like, turn them for the last 10 minutes baking time so that the filling on the top browns and makes the swirl pattern more obvious. Let cool and then you can feed a healthy,delicious and PRETTY snack to your canine companion. ^_^




    Makes about 28 cookies, 2" wide, 1/2" thickness. Yes, you can double or triple the recipe easily if you need to. This peanut butter dog treat are so pretty and would make great gifts!

    *Note:* But, they don't have to be roll-ups.

    You could also roll out the dough to 1/4" thickness, cut into equal halves, coat the top of one half with the filling, top with second half of dough then cut into squares or strips. That would make more of a peanut butter dog treat sandwich. Woof!

    Another option is rolling out to 1/2"thickness and simply use the filling as a topping. Hey, make them all three ways and find out how your dog likes them best!

    A big Woof! to Leslie Ann for her peanut butter dog treat recipe!

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