This recipe is inspired by one in Kathy Hester’s book Kathy Hester’s Cooking Club and appears online here. We took out the oil, added peanut butter instead and used regular flour. We also omitted the salt.
Ingredients
2 tablespoons ground flax seed
1 cup rolled oats or Irish oats, which are stone-ground
1 cup flour of your choice
1 teaspoon cinnamon
1/3 cup peanut butter (make sure the peanut butter is not sweetened with xylitol)
1 large banana mashed
1/4 cup water
Instructions
Line a large cookie sheet with parchment paper and preheat the oven to 350°F.
Add the flaxseed, oats, flour and cinnamon to a mixing bowl or mixer. Mix until well combined.
Add in the peanut butter and banana then mix in well. Mash with a potato masher or strong fork, add 1/4 cup water and mix more. This is a really thick and sticky dough, but still comes together easily. Add more water if needed. Scoop onto a cookie sheet and flatten with a fork for criss-cross top pattern or the back of a spoon. Bake for 20 minutes.
Our dog really enjoys these and they last a long time, so we store them in a container in the refrigerator.
