Our pup Lulu loves this peanut butter with molasses biscuit
1 1/2 cups whole wheat flour
1/4 cup rolled oats
1 tsp. baking powder
3/4 cup lowfat milk
1 cup chunky peanut butter
1 tbsp. molasses
unsweetened carob chips
Preheat oven to 350° F
Whisk the flour, oats and baking powder together in a medium bowl.
Gradually stir in the milk, peanut butter and molasses.
Turn out onto a floured surface.
Knead until a soft dough forms.
Roll out to 1/2″ thickness and cut with a biscuit cutter or dog bone cookie cutter.
Bake for 20 minutes.
Let cool overnight in the oven or cool on a wire rack.
After the the biscuits are cool, melt the carob in the microwave 10 seconds increments until soft. Be careful not to burn them. A little water may be stirred in if necessary to get a liquid consistency. The biscuits may then be dunked in the carob or using a spoon drizzle the carob.
We keep a weeks worth of biscuits in an airtight container and freeze the rest, defrosting as needed.