Good Dog Bones
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups whole-wheat flour
- ½cup wheat germ
- 1tablespoon dark brown sugar
- 1¼cups smooth peanut butter
- ¾cup milk
Nutritional analysis per serving (32 servings)
90 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Line two or three cookie sheets with aluminum foil or parchment. In a mixing bowl, whisk together flour, wheat germ and sugar.
- Step 2
In the large bowl of an electric mixer, beat peanut butter and milk together until combined. On low speed, gradually add the flour mixture and beat until just combined. Turn the dough out onto a lightly floured board and knead lightly.
- Step 3
On the same surface, roll dough 1/4inch thick and, with cutters, cut into bones or other shapes. Transfer to cookie sheets, placing about 1/2inch apart. Bake for 12 to 15 minutes or until slightly browned. Let the cookies cool on the sheets for about two minutes then remove to cooling racks to cool completely. Store well wrapped at room temperature for two to three days or refrigerate or freeze.
Private Notes
Comments
I find there is no need to use sugar in the dog bones. The dogs love them without sugar
Weights: 322 g PB; 180 g WW pastry flour; 30 g wheat germ. Made PB with peanuts only in food processor. Dough came together in food processor, too. No need for standing or hand mixer. The results will look grainy, but given high percentage of oil, the texture of the mixture will look like dough as soon as you press down. I recommend covering your surface with waxed paper or equivalent before rolling out dough to 1/4 inch thickness and be prepared for a slick rolling pin.
As promised, they taste good.
Weights: 322 g PB; 180 g WW pastry flour; 30 g wheat germ. Made PB with peanuts only in food processor. Dough came together in food processor, too. No need for standing or hand mixer. The results will look grainy, but given high percentage of oil, the texture of the mixture will look like dough as soon as you press down. I recommend covering your surface with waxed paper or equivalent before rolling out dough to 1/4 inch thickness and be prepared for a slick rolling pin.
As promised, they taste good.
These are dog bones..?
why would you add sugar to a dog's treat??
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