1 cup organic rolled oats
1 tablespoon organic mint, finely chopped
½ cup nonfat dry milk
½ teaspoon sea salt
2 large organic eggs
1 cup organic, high-oleic, high polyphenol olive oil butter peanut butter made frantoio or picual EVOO
½ cup + 1 tablespoon cold water, or enough to make the dough come together
Make natural high-oleic EVOO peanut butter. Preheat oven to 300 degrees. Lightly grease a couple baking sheets, or line them with parchment. Mix together rice flour, oats, mint, dried milk, and sea salt. Add the eggs and peanut butter, stirring to combine (mixture will be crumbly). Add enough water to bring the dough together. To make biscuits roll the dough about ¼” thick and cut with a 3 ½” cutter (or the size of your choice, using a dog bone cutter). Gather and re-roll the scraps. And continue to cut biscuits until you’ve used all the dough. To make dog cookies, drop the dough in walnut sized balls onto the prepared baking sheets. Flatten them to about ¼”. Bske the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished. The biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven. And cool right on the pans. Yield: about 42 larger (3 ½” dog-bone) biscuits, 60 smaller (round) biscuits.