WRITERS ABROAD MAGAZINE: THE THIRD SPACE
Banana Peanut Butter Dog Cookies
From Sue Borgersen
Preparation time 20 minutes.
Before you begin:
The ingredients quantities here are for a family of three dogs. This recipe makes
approximately 6 dozen. The cookies are not huge - so our dogs will get through just a
dozen in a day between them. They contain no preservatives, but they freeze well and last
for about five days in the ‘fridge.
A food processor and a stand mixer makes making these cookies a piece of cake (pardon
the pun.)
You will need cookie sheets - lined. I use silicone baking sheet liners that wash easily in the
dishwasher - there is no need to grease the surface.
You may like to roll out the dough and use fancy cutters to give you bone shapes and etc.,
but we find that just rolling into a little ball between your hands, then flattening into a patty is
quick (no rolling pin required), easy, no mess, and uses much less flour.
Turn your oven to 350 F or 175 C. If your oven temperature averages higher than normal,
drop the temperature down to 325 F.
Ingredients
3 well ripened bananas (those that have been sitting in your fruit bowl forever!)
2 large eggs
1 tablespoon of peanut butter (avoid the ‘low in sugar’ variety which uses Xylitol as a
sweetener - this is highly toxic to dogs - I cannot stress its toxicity enough.)
Enough flour (roughly 500g) to bind (we use gluten free rice flour).
*see alternative ingredients at the end of this recipe
Method
Puree the bananas and pour into mixing bowl, add the eggs and mix well adding the peanut
butter. Gently pour in the rice flour a cup or so at a time until you have a consistency that is
easy to handle, not too sticky and not too dry. I don’t know how large your eggs are or how
runny your banana puree might be so this is trial and error. If you are going to roll out with a
rolling pin and cut super-duper shapes you will need more flour.
Roll into little balls (about half the size of a golf ball) and gently pat down on the cookie
sheet (I wet my hand for this and a quick press with two fingers does a fine job).
Into the oven for 25 to 30 minutes. You don’t want these to burn - that’s not good for our tail
waggers. When the time is up switch off the oven and leave the cookies in for as long as
38 | May 2016