Ingredients
- 1 large ripe banana, mashed
- ½ cup natural peanut butter (xylitol-free)
- 1 large egg
- 2 cups old-fashioned rolled oats
- 1 cup whole-wheat flour
- 1–3 tablespoons water, if needed
Optional Add-Ins
- ¼ teaspoon ground cinnamon
- 1 tablespoon ground flaxseed
- 2 tablespoons 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.
In a large bowl, mash the banana until smooth. A ripe banana should mash easily with just a fork.
Add the peanut butter and egg to the mashed banana, stirring until smooth and well combined.
Add the rolled oats and whole-wheat flour to the bowl, 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 oat flour.
Roll the dough out on a lightly floured surface to about ¼ inch (6 mm) thick. Cut into bone shapes, paw prints, or small circles using cookie cutters, and arrange the pieces on the prepared baking sheet.
Bake for 22 to 28 minutes, or until the biscuits are firm and lightly golden around the edges. For extra-crunchy biscuits, turn off the oven once baking is done and leave the biscuits inside for another 20 to 30 minutes as the oven cools. This gradual drying-out period gives them a firmer, crunchier bite.
Transfer the biscuits to a wire rack and let them cool completely before serving. Full cooling also helps them firm up to their final crunchy texture.