Ingredients
- 1 cup natural peanut butter (xylitol-free)
- 1 large egg
- 1½ cups oat flour (blended from old-fashioned rolled oats), plus more as needed
- 2–4 tablespoons water, as needed
Optional Add-Ins
- ¼ teaspoon ground cinnamon
- 1 tablespoon ground flaxseed
- 1 tablespoon unsweetened applesauce
Instructions
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. A slightly lower oven temperature helps these small treats bake through gently without over-browning.
In a large bowl, combine the peanut butter and egg, stirring until smooth. Add the oat flour and cinnamon, if using, and mix 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, work in a bit more oat flour.
Roll the dough out on a lightly floured surface to about ⅛ inch thick — thin enough to create small, training-appropriate pieces. Use a pizza cutter or sharp knife to cut the dough into small squares or tiny rounds, roughly the size of a pea to a dime, depending on your dog’s size.
Arrange the tiny treats on the prepared baking sheet, leaving a little space between each one. Bake for 15 to 18 minutes, or until they’re firm and just lightly golden at the edges. Because these are so small, keep an eye on them toward the end of baking, since they can go from perfectly done to overly dry more quickly than a full-size biscuit.
Transfer the treats to a wire rack and let them cool completely before using them for training or storing them. They’ll firm up further as they cool, developing that crunchy-chewy texture.