Peanut Butter Dog Biscuit (original recipe from Sacramento & Co.)
2 cups whole wheat flour
1 tablespoon baking powder
1 cup natural peanut butter
1 cup skim milk (I used 2%)
Mix dry ingredients. Mix milk and peanut butter, separately. Combine. Roll out to 1/4″ thickness and cut shapes. Prepare cookie sheets with non-stick spray. Bake at 385 degrees for about 20 minutes. Cool and store airtight in the refrigerator. Best if allowed to come to room temp first.