These four-ingredient peanut butter and banana dog treats are so easy to make. They are a great way to give your dog a healthy and tasty treat.
Our dog is spoiled rotten - there is no doubt about that. She will do just about anything for a cookie, including "waiting" with a treat on her head until she is given permission to eat it.
These treats are really easy to make. First, preheat your oven to 350°F.
Then, mix all of your ingredients together in a bowl. (Picture 1) Let them sit for a few minutes for the oats to absorb some moisture. (Picture 2)
Line a cookie sheet with parchment paper (Picture 3) then drop the cookie dough onto the cookie sheet using a tablespoon. (Picture 4) (If you do not have parchment paper you can use a baking liner or spray your cookie sheet with non-stick cooking spray.)
Press the cookies down a little so they lie a little bit flat and bake for 15 minutes.
The cookies will not look much different when they are cooked - just a little brown on the edges of the oats and they will be slightly firm when you push down on them. Almost like a perfectly cooked meatball or the top of a cupcake.
Does anyone else have a dog that stares them down when a peanut butter jar is opened? This is the look that I get whenever there is peanut butter around.
• I highly recommend storing these dog treats in the fridge. Since they have a lot of moisture in them, they can grow mold really easily.
• Be sure to use a peanut butter that does not contain xylitol. That is harmful to dogs.
• Let the cookies cool before feeding them to your dog or before placing them in an air-tight container. If the cookies are hot, there will be excess moisture in the container and the cookies will grow mold.
These treats will last at room temperature for 3 - 5 days and up to a week in the refrigerator, though I highly recommend keeping them in the refrigerator because they have a lot of moisture in them. They will last about six months in the freezer.
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Homemade Peanut Butter Banana Dog Treats
- Cookie sheet
- Mixing bowl
- 1 cup oats
- 1 egg
- 4 tbsp peanut butter, natural
- 1 banana, mashed
- Combine all ingredients in a bowl and mix well to combine.
- Let the mixture sit for about 5 minutes so that the oats can soak up some of the moisture.
- Drop by tablespoon sized scoops onto a cookie sheet lined with parchment paper, a baking liner, or sprayed with non-stick cooking spray.
- Bake at 350°F for 15 minutes. Cookies will be done when the oats are slightly browned and the cookies are slightly firm, but also spongey, like the top of a cupcake.