We decided to do a little baking for Chunyo this weekend. Like many dogs out there (especially Bostons), Chunyo has a sensitive tummy and some allergies so we were really excited when we found this Doggy Desert Chef’s recipe (Easy Peasy Wheat free Peanut treats) on Cooper and Lola’s website.
Like many others, we try to use organic products whenever we can so we decided to use them for Chunyo’s treats too. The original recipe does not call for them. We are certain that Chunyo wouldn’t have noticed the difference 😉
1 cup Peanut Butter (We used organic unsalted, creamy peanut butter)
1 cup Milk (We used 2%)
2 cups Rice Flour (We used organic brown rice flour)
Preheat your over to 350 Fahrenheit. Combine all of your ingredients in a large bowl and mix well. Knead dough into a ball and roll onto a flour surface. Try to keep dough ¼ inch thick.
Use a cookie cutter of your choice to cut out treats. The cookie cutter we had was too big so we got creative and looked around our kitchen and found that the tops of seasoning bottles make perfect small circles.
Bake for 10 to 15 minutes on a cookie sheet until they are brown at the edges and crackled. Cool before serving and refrigerate.
The original recipe says makes 60 to 70 rounds. We had a total of 83 so they will last us a while.
Super easy recipe. Remember to have a couple of cookie sheets on hand – you will need them. This recipe was a hit! Chunyo couldn’t get enough of them. Licked up every crumb!
Tadaa!!! Hope your pooch likes these treats as much as Chunyo!