Wasn't sure where to post this………..buy they are my "farm animals", ok, they're my kids, but they love their cookies too!!

¾ cup non-fat Milk (-OR- omit egg and increase milk to 1 cup)
1 Egg (see above)
1 cup Peanut Butter (chunky or smooth)
1 cup Brown Rice Flour
1-1/4 to 1-1/2 cups Oat Flour (or blender-ize some oatmeal to make a coarse flour), or Whole Wheat Flour
1 tablespoon Baking Powder (Rumford — it’s aluminum free)

Mix the peanut butter, egg, and milk together with a whisk (or in a blender), then add flour and baking powder to make a stiff dough.  You’ll want the dough fairly stiff; adjust quantity of flour if needed.  You may have to use your hands to work in the last of the flour.  (I used my stand mixer with dough hooks for this, worked great!)

Roll out (or press with your hands) on well-floured surface, about ¼-inch thick.  Cut into desired sizes with a cookie cutter or plastic knife and lift onto greased cookie sheet. Bake at 375 degrees for about 20 minutes, then turn and bake another 15-20 minutes or until done.  Cool completely and store in an airtight container or zip top bag.  Homemade dog treats can be kept in the freezer to extend freshness.  I only baked 15 minutes first, then 10, they were pretty crunchy.

DOGGIE BISCUITS

(makes about 6 dz)

1 tsp. instant beef bouillon

½ cup hot water

2 ¼ cups whole-wheat flour

½ cup nonfat dry millk

1/3 cup vegetable oil

1 jar (about 3 ¼ ounces) bacon-flavored pieces

1 TBlsp. firmly packed brown sugar

1 egg

Preheat oven to 300°.  In a medium bowl, dissolve bouillon in water.  Add remaining ingredients, stirring until well blended.  On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8” thickness.  Use a 2-inch heart-shaped cookie cutter to cut out dough.  Transfer to a greased baking sheet.  Bake 30 to 35 minutes or until firm. Transfer to a wire rack to cook completely.  Store in an airtight container.

You are SO SMART for reviving this thread!!!!!!!  THANK YOU!!!!