Peanut Butter Parsley Doggie Biscuits

It was our little Southie Bean’s birthday at the end of October.  DH and I of course got her the standard rope toy and a fuzzy squeak toy (her favs), but I also wanted to make her something special.  We have to be really careful with her weight, so it had to be a small portion and relatively healthy.  I happened to spot the cutest doggie cookie cutter at our local grocer that I just couldn’t pass up.  Both of our dogs love everything peanut butter, and parsley is supposed to help freshen doggie breath.  So I came up with this super easy and healthy biscuit recipe.  Both of our dogs loved them!  Please note that depending on the consistency of your peanut butter you may need a little more or less flour.  I used the kind that you grind directly from the peanuts in the bulk section which makes a pretty thick peanut butter.

Bonus pic of the birthday girl!

Peanut Butter Parsley Doggie Biscuits

Dry Ingredients:

1 cup whole wheat flour

1 cup all-purpose unbleached flour

1 tablespoon plus 1 teaspoon dried parsley

Wet Ingredients:

3/4 cup peanut butter (no salt or sugar added)

1 cup water

2 tablespoons canola oil

Preheat oven to 350 degrees F.  Combine all the dry ingredients in a bowl and set aside.  Measure peanut butter into a separate bowl and add about half the water.  Whisk with a fork to combine.  Add the rest of the water and canola oil.  Whisk again.  Add half of the dry ingredients and mix with a large spoon.  Add the last half of the dry ingredients and mix again.  At this point, you should be able to turn the dough out onto a lightly floured surface and knead into a firm ball.  If the dough is too sticky, add more flour.  Roll dough to 1/4 inch thickness and go to town with cookie cutters of your choice (try to use cookie cutters that are about the same size so they cook evenly).  Place treats on an ungreased cookie sheet and bake for 20 minutes.  Turn the oven off and crack the door open for a couple minutes to allow the oven to cool just a bit.  Close the oven and leave treats for 4 to 6 hours or until dried and crunchy.  Store at room temperature for 5 days or in the freezer for up to 12 months.