• 5 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
45 mins at 300°
stand:
Overnight
Servings:
48
Max Servings:
60
Yield:
48 to 60 dog treats
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Ingredients

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Directions

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  • Preheat oven to 300°F. Line two large cookie sheets with parchment paper; set aside. In a large mixing bowl beat peanut butter, squash, egg, the water, and honey with an electric mixer on medium speed until smooth. Gradually add flour, beating until combined. Divide dough in half.

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  • On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 2-inch round cookie cutter, cut out dough. If desired, use a 1/2-inch round cookie cutter to cut a circle from the center of each cutout. Place cutouts close together on the prepared cookie sheets.

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Instructions Checklist
Instructions Checklist
  • Bake on separate oven racks for 45 to 60 minutes or until golden and crisp, rearranging baking sheets halfway through baking. Turn off oven; let dry in oven overnight.

Tips

To turn these into a people-pleasing snack, top each treat with peanut butter and a drizzle of honey, or slather with chocolate-hazelnut spread.

Nutrition Facts

38 calories; total fat 2g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 4mg; sodium 14mg; potassium 43mg; carbohydrates 5g; fiber 1g; sugar 1g; protein 1g; trans fatty acid 0g; vitamin a 389IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 0mg; iron 0mg.
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Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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