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To be used as occasional treats, not part of your dogs nutritional daily requirement. This is just like us having a snack between meals. Try not to overdo it!
FAVORITE PEANUT BUTTER DOG TREAT
- 1 1/2 cups of water
- 1/2 cup vegetable oil
- 2 Tsp vanilla
- 2 eggs
- 2 cups flour
- 3TBSP peanut butter
- 1/2 cup cornmeal
- 1/cup oatmeal
Whisk dry ingredients into wet , and form into ball of dough. Roll out about 1/2 inch thick piece and cut into desired shapes with cookie cutter if you want.
I just cut into bitesize squares.
Bake on ungreased, non stick baking sheet at 400 degress F., for about 20 minutes. Shut oven off, leaving cookies in cooling oven until crispy. Store in airtight container.
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PEANUT BUTTER CRISPS:
I break these into small pieces and use them as training treats. I carry them my pocket and my girls always listen to me because they love the smell and taste of peanut butter.
- 1/2 cup water
- 3 TBSP peanut butter
- 1 1/4 cups whole wheat flour
Preheat oven to 350 degrees F
Mix all 3 ingredients together until well blended and spread dough evenly on a cookie sheet. (I spray a scant amount of calorie free non stick spam or other brand on the cookie sheet first.)
Cut the dough into squares, triangles or whatever shape you prefer – making about 24 treats.
Bake for 30 minutes until crispy. Keep for a week or two in a tupperware container, if they last that long. When I use them as training treats I break them into smaller nibble size portions, after baking.
PEANUT BUTTER TREATS WITH MOLASSES
Bake at 350 degrees for 25 – 30 minutes (until firm)
Molasses is a healthy sweetener that has a variety of trace minerals, including manganese, which is good for your dog. Don’t forget this not a meal or meal replacement, and should not be used to fill you pooch up with too many a day. 
- 1/2 cup peanut butter
- 4 TBSP. blackstrap molasses
- 1 cup water
- 6 TBSP vegetable oil
- 1 1/2 cups rolled oats
- 2 cups whole wheat flour
Mix the molasses, peanut butter, water and oil until blended.
Combine the oats and flour in a separate bowl, then slowly add to the wet ingredients. Mix thoroughly (I use my blender and pulse until it forms a ball around the side of the bowl.), but this can easily be done with a hand mixer, or even by hand.
Drop approximately 36 teaspoon sized portions onto a baking sheet. I flatten them with the bottom of a glass, and bake as stated above.
These are sturdy and will keep in an airtight container for about 2 weeks.
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