1. Preheat oven to 350°F and line baking sheet with parchment paper (essential for easy removal).
2. In a large bowl, mash bananas until mostly smooth with just a few small chunks.
3. Mix in peanut butter until well combined—mixture should look like chunky peanut butter.
4. Gradually add flour while stirring, then add water until soft, workable dough forms.
5. Roll dough to 1/4 inch thickness on floured surface and cut with cookie cutters.
6. Place on baking sheet with space between cookies and bake 15-20 minutes until golden.
7. Cool completely before serving (patience pays off for perfect texture!).

Notes:

• Always let cool completely—warm cookies can be too soft and crumbly
• Amber prefers these at room temperature when the flavors are most pronounced
• If dough is too sticky, add flour one tablespoon at a time until workable

Storage Tips:

• Store in airtight container at room temperature for up to one week
• Cookie jar works perfectly to maintain ideal texture
• Can be frozen for up to 3 months—just thaw at room temperature

What Makes This Recipe Special:

Bananas provide natural sweetness and potassium for heart health, while peanut butter delivers healthy fats and protein that dogs instinctively crave. Whole wheat flour adds digestive fiber and creates the perfect chewy-crispy texture that satisfies dogs’ natural chewing needs.

Mix It Up (Dog-Safe Variations):

• Protein Boost: Add 1 tablespoon plain Greek yogurt for extra nutrition
• Training Size: Use mini cookie cutters for perfect training rewards
• Holiday Special: Add tiny pinch of cinnamon for bakery aroma (perfect for my 8-year-old Amber’s special occasions)