Ingredients
- 1 cup natural peanut butter (xylitol-free)
- 1 large egg
- 2 cups whole-wheat flour
- 2 slices bacon, cooked crisp, well-drained, and finely crumbled
- 2–4 tablespoons water, if needed
Optional Add-Ins
- ¼ cup old-fashioned rolled oats
- 1 tablespoon oat flour, if the dough needs extra firming
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cook the bacon in a skillet until crisp, using no added oil or seasoning. Transfer it to a plate lined with paper towels and pat it thoroughly to remove as much excess grease as possible. Once cooled, finely crumble the bacon into small pieces.
In a large bowl, combine the peanut butter and egg, stirring until smooth.
Add the whole-wheat flour and crumbled bacon, mixing until a firm, workable dough forms. If the dough feels too dry or crumbly, add water a tablespoon at a time. If it’s too sticky to roll, work in a little extra flour.
Roll the dough out on a lightly floured surface to about ¼ inch (6 mm) thick. Cut into bone shapes using a cookie cutter, and arrange the pieces on the prepared baking sheet.
Bake for 22 to 28 minutes, or until the bones are firm and lightly golden around the edges. For extra-crunchy treats, turn off the oven once baking is done and leave the bones inside for another 20 to 30 minutes as the oven cools.
Transfer the bones to a wire rack and let them cool completely before serving.