Peanut Butter & Honey Roll-Up Dog Treats

Jameson is feeling much better from his ACL surgery from a couple weeks ago. He still has a few months of therapy to do but we are seeing a huge improvement. He had his stitches taken out this past Thursday. This time around was so much smoother. During his last ACL surgery, he pulled out the stitches and the poor pup needed staples. He's able to walk on the leg now and he's up to five minute, slower paced walks. He's personality is back and he's livelier than ever. The doctor said he still cannot jump for another month so it's been really hard trying to keep him off the couch because all he wants to do is cuddle. 

With that being said, here's another one of his favorite treats! 

 

Recipe: Peanut Butter and Honey Roll-up Cookies 

Filling: 

1/4 cup- quick oats

1/4 cup- wheat germ

2 tablespoons- honey

1 tablespoon- natural peanut butter

2 tablespoons- sesame seeds, (optional)

1 egg white (large or extra large)

Filling the Peanut Butter Dog Treat: Use food processor to turn rolled oats into powder. Basically you’re making oat flour for the filling. 

Add peanut butter, honey and egg white to the food processor. Blend until thoroughly mixed. Add wheat germ and sesame seeds then pulse a couple of times to mix but keep mostly whole.  

Scrape out as much as possible into small bowl and set aside. Don't bother to clean out the food processor, you'll be using most of the same ingredients in the next step anyway.


Dough Ingredients:

1 ½ cup - whole wheat flour

½ cup  white flour

½ cup - quick oats

½ cup- unsweetened apple sauce

¼ cup- milk (I use 2%)

¼ cup - natural peanut butter

2 tablespoons- honey

1 egg + 1 yolk (large or extra large)

 

For the Dough: Combine applesauce, milk, egg yolk, peanut butter, honey, and oats in food processor and pulse a few times. 

Ingredients should be well combined, the oats looking about a quarter of their usual size. 

Scrape this out into the large bowl then add all purpose and whole wheat flour. Mix thoroughly to form a stiff dough. If dough is too dry to stick together, add 1 tablespoon of water at a time (do not exceed 4 tablespoons) until moist enough to stick. Knead for about 5 minutes then let dough rest for 10 minutes. 

To Make the Roll Ups:Roll out dough between two sheets of wax or parchment paper, 1/4" to 1/2" thick, forming a rectangular shape about 8" wide, length will vary depending on thickness. Slightly taper both long ends. Now, get out the filling and evenly coat the whole top of the dough, avoiding the flattened edges. 

CAREFULLY roll up the dough tightly enough to trap the filling inside (don't let it squeeze out the ends) starting from one flattened edge to the other. (If the end will not stay put, moisten the tapered edge a bit so it will stick.) 

Once rolled up, wrap the wax or parchment paper around the tube then put it in a plastic bag or wrap it with plastic wrap, and put it in the freezer until firm enough to cut easily (usually 2-3 hours). 

If your roll is uneven, you can even it out after chilling by rolling it with your hands against a flat surface. 

You can also reduce the thickness in the same way, though I'd do this after chilling one hour then return the roll to the freezer. Using a slight sawing motion, cut slices 1/4" to 1/2" thick. 

Bake on ungreased cookie sheet at 350 degrees (325 degrees if using dark cookie sheet), top rack for 30-45 minutes or until tops are slightly golden and bottoms are lightly browned. If you like, turn them for the last 10 minutes baking time so that the filling on the top browns and makes the swirl pattern more obvious. Let them cool and enjoy!