Ingredients
Scale
- 2ripe bananas
- 1 tablespoonhoney
- 1egg
- 2 ½ cupswhole wheat flour
- ½ cuprolled oats
- ¼ cupwater (add more if needed for dough consistency)
Instructions
- Preheat yourovento 350°F (175°C). Line a baking sheet withparchment paper.
- Mash the bananasin a large bowl using a fork or potato masher until smooth.
- Add thehoneyand eggto the mashed bananas, mixing well until fully combined.
- Gradually stir in the whole wheat flour and rolled oats. Mix until a dough begins to form.
- Add water as neededto help bring the dough together, but be careful not to make it too sticky.
- Roll out the doughon a lightly floured surface to about ¼ inch thickness.
- Cut out shapesusing cookie cutters, or simply cut into squares with aknife.
- Place the biscuits on the prepared baking sheetand bake for 25-30 minutes, or until golden brown and firm to the touch.
- Allow the biscuits to cool completelyon awire rackbefore serving them to your dog.
Notes
Storage: Store in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months.
Add-Ins: Feel free to add a spoonful of unsalted peanut butter or replace bananas with pumpkin puree for a different flavor. You can also add a dash of cinnamon or use oat flour for a gluten-free option.
Consistency: Keep the dough thickness consistent to ensure even baking.
Nutrition
- Calories: 30
- Sugar: 1g
- Fat: 0.5g
- Carbohydrates: 6g
- Protein: 1g