- 10 mins
- 30 mins
Ingredients
- Vegetable oil cooking spray
- 2 Cups whole wheat flour, plus more for dusting
- 1/2 Cup old fashioned oats
- 1 Tablespoon baking powder
- 1 Cup low sodium chicken broth
- 1 Cup creamy peanut butter, at room temperature
- 1/4 Cup grated Parmesan Cheese
Preparation
Step 1
1. Special equipment: Bone-shape cookie cutter
2. Place an oven rack in the center of the oven and preheat to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with a silicon baking mat. Set aside.
3. In a large bowl, combine the flours, oats and baking powder. Stir in the broth and peanut butter until the mixture forms a crumbly dough. Press the dough together to form a ball.
4. On a lightly floured work surface, knead the dough for 30 seconds until smooth. Roll out the dough into a 10-inch circle, about 1/2-inch thick. Using a bone-shape cookie cutter, cut out bones and place on the prepared baking sheet (any scraps or dough can be formed into a ball and re-rolled). Sprinkle with the Parmesan.
5. Bake until light golden, 20 minutes. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week.