Ssshhhh don’t tell Chloe, but I made gluten-free peanut butter dog cookies today in preparation for her 2 month ampuversary on Wednesday! I have class all day Wednesday, so I knew I needed to do some early prep work. I was inspired by Indi’s mom’s recipe for grain free cookies on the forums! Click here to see the original post!

I ended up doing 1/2 batch from the original Indi recipe because I wanted to make sure Chloe would eat them first.  For this recipe it made about fifteen 2.5″ cookies.

Ingredients
1.5 cups Gluten Free All Purpose Flour
1/4 cup chunky reduced fat peanut butter
1 Tbsp canola oil
1/2 cup water

The twist: 1/3 cup Reeses Peanut Butter chips! (yes they do sell these in the baking isle! I already had them so I just decided to use them)

I am kind of a bake-a-holic so I probably went overboard in my baking techniques.

Instructions
Preheated oven to 375 F.

Blended peanut butter, oil and water with hand mixer about 20 sec on low setting in a large mixing bowl.  Slowly added flour, beating together with peanut butter mix on a low setting until it resembled coarse crumbles.

Mixed in Reeses chips by hand. Let batter rest in fridge, covered for 15 min while I cleaned up kitchen (optional). Note: I always do this out of habit for any cookies because sometimes the dough gets overworked and ends up “melting” in the oven.

Used a lightly floured work surface, rolled out dough to about 1/4″ thick and cut them out with cool cookie cutters! Since they are heartier cookies, they don’t expand like sugar cookies. What ever shape you make them, they will remain about that size! Place on cookie sheets and put in oven!  Note: I always use aluminum air bake cookie sheets (see below) since I have had issues in the past with dark nonstick sheets (any cookies with butter in them melt out and I got crispy flat cookies).

Baked in oven 18 min. You can adjust the time by a few minutes depending on how soft/hard you want them.  These have a crispier outsides and soft insides. Let cool on cookie rack (optional) then serve to pooch!

Don’t know what to do with that left over dough? Don’t want the hassle of baking another batch? I have a solution! Cut the cookies into the shapes you would like, put them in a bag (not touching other cookies) and freeze them! They should stay good for a few months and that way you can just turn on the oven, place the cookies on a cookie sheet and bake them! Less mess!