Doggie Biscuits
Preheat oven to 400 degrees F. Grease cookie sheets. Mix whole-wheat flour, all-purpose flour, cornmeal, and oats. Add water, oil, eggs, peanut butter, and vanilla. Roll out the dough and cut into dog biscuit shapes. Bake for 20 minutes at 400 degrees F, then turn off the oven but leave the biscuits inside for another 20 minutes to harden.
Preheat oven to 400 degrees F. Grease cookie sheets. Mix whole-wheat flour, all-purpose flour, cornmeal, and oats. Add water, oil, eggs, peanut butter, and vanilla. Roll out the dough and cut into dog biscuit shapes. Bake for 20 minutes at 400 degrees F, then turn off the oven but leave the biscuits inside for another 20 minutes to harden.
- Carbohydrate 8.55104549483625 g
- Cholesterol 0.272222222222222 mg
- Fat 3.63607807596256 g
- Fiber 1.01776736334885 g
- Protein 1.56723171973186 g
- Saturated Fat 0.348777031507545 g
- Serving Size 1 1 Serving (27g)
- Sodium 32.3539114903462 mg
- Sugar 7.5332781314874 g
- Trans Fat 0.106868362933605 g
- Calories 73 calories
Step-by-step
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Mix together whole-wheat flour, all-purpose flour, cornmeal and oats. Make a well in the center of the dry ingredients and gradually pour in water, oil, eggs, peanut butter and vanilla. Mix well.
- On a flat surface use a rolling pin to roll out the dough. Cut the dough into dog biscuit shapes using a cookie cutter. Place the biscuits onto the prepared cookie sheet.
- Bake the cookies for 20 minutes. After the biscuits have cooked 20 minutes turn off the oven off but let the biscuits remain inside the oven for another 20 minutes to harden.
While commercial dog treats rely heavily on chemical preservatives and shelf-stabilizing agents for extended warehouse storage, baking these biscuits at home allows absolute control over every single component entering the mixing bowl. Making this dough requires managing moisture carefully, because whole-wheat flour and rolled oats absorb liquids differently than refined white flour depending on ambient humidity.
- Substitute smooth almond butter at a one-to-one ratio if dietary restrictions require avoiding peanuts entirely.
- Roll the dough to a uniform thickness of one-quarter inch using wooden guide dowels to ensure even baking across every piece.
- Utilize the residual heat phase by keeping the oven door completely shut during the final twenty minutes of drying to draw out internal moisture.
- Store the completely cooled biscuits in an airtight glass container with a dry paper towel to maintain structural integrity for up to two weeks.
Freshly baked items lack the synthetic mold inhibitors found in mass-produced alternatives, meaning proper dehydration is mandatory for shelf stability. Thorough cooling on a wire rack prevents condensation from softening the bottom crust before storage.
