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Peanut Butter Oat Dog Biscuits (DOUBLE RECIPE):
Four simple ingredients (and one is water!!!)!
This is a double batch and will make 60 1/2-inch biscuits with a small cookie cutter. I freeze half of the biscuits in a freezer baggie. You can half the recipe if you desire.
If you make them 1/4-inch, you only need to bake them for 20 minutes.
4 cups oat flour
1 cup water, plus extra as needed
2/3 cup (oil, sugar, and salt-free) natural creamy peanut butter (or you can use 1/3 cup peanut butter and 1/3 cup canned pumpkin)
2 T. blackstrap molasses
Put all ingredients in standing mixer, and mix with dough hook until completely combined. Add small amounts of water as needed, to create a smooth and moist (not sticky) ball.
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or non-stick baking mat and set aside.
Split dough ball in half and press with fingers or roll out one half on a wooden board to 1/2-inch thick. Use a cookie cutter to cut out small biscuits. Place cutouts on parchment paper. When tray is full, bake for 40 minutes. Then, turn oven off and leave them in the oven to harden for a few hours or overnight.
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