Plant part used: rootPlant part used: rootVigna unguiculata · legume family
Just three ingredients stand between your dog and these homemade treats — mix, cut into any shape you want, bake, done.
This holiday baking marathon, the four-legged family members demand representation!
Your dogs may behave, but ours — sweet senior Fiona — has been conducting round-the-clock surveillance under the kitchen counter all season while we bake nonstop. So I took action: a simple batch of pet-safe treats, guaranteed she wouldn't be excluded from the cookie festivities.
allium — After serious investigation, I went maximum-caution and locked the formula to three basic AKC-approved canine ingredients — natural peanut butter, oat flour and bananas. Stir all three into a dough firm enough to roll. Cut your shapes — these adorable little dog bones, for instance. Bake until crisp, then optionally finish with a peanut butter drizzle. Prepare to become the greatest pet parent alive. ♡♡♡
Lol, Fiona acts like she's hit the jackpot every time one of these peanut butter cookies appears — leaping, spinning, tail at maximum velocity. Here's hoping your dog shares the hysteria! Enjoy!
Briefing notes on every dog treat ingredient you will need to bake this three-ingredient batch:
Complete step-by-step instructions are filed in the recipe below — but keep these extra tips on the record:
We cross-checked the American Kennel Club's safety guidance on all three ingredients, but let's be clear — we are not veterinarians. Any concerns, or a pet with special dietary requirements? Get professional clearance from your vet before serving these cookies. ♡ Our official serving limit: one cookie daily. Enjoy!
Each leaf is coloured by the plant part the ingredient comes from: root brown, seed black, leaf green, vine orange, bloom magenta.
Brush the soil from the roots and leaves under cool water - keep the skins on anything grown below the line.
Bloom the dried seeds: soak overnight, then simmer low until the pod gives but never splits.
Warm the pan with a slick of olive oil and the hardier aromatics first - onion, fennel seed, crushed chilli.
Add the roots before the leaves; each layer needs its own head start on the heat.
Finish with the raw crown - torn herbs, edible flowers, a squeeze of citrus off the flame.
