1. Preheat your oven to 350°F and line a baking sheet with parchment paper—don’t skip the parchment for easy cleanup!
2. Mash banana completely in a large bowl until smooth and creamy—the riper, the sweeter your cookies will be.
3. Mix mashed banana with natural peanut butter until completely smooth and well combined.
4. Gradually add whole wheat flour and water, stirring until a rollable dough forms that’s not too sticky.
5. Roll out dough on lightly floured surface to about 1/4 inch thickness for perfect crunch-to-chew ratio.
6. Cut out shapes using cookie cutters and place on prepared baking sheet with space between each cookie.
7. Bake 15-20 minutes until golden brown and crispy—start checking at 15 minutes to prevent overbaking.
8. Cool completely before serving (if your pup can wait that long).

Notes:

• ALWAYS check peanut butter labels for xylitol—this artificial sweetener is deadly for dogs
• Amber prefers these completely crispy, but they’re great with a slight chew too
• If dough feels too sticky, add flour one tablespoon at a time

Storage Tips:

• Store in refrigerator in airtight container for up to one week
• Freeze individual cookies for up to 2 months—perfect for portion control
• Don’t leave out on counter—banana content makes them perishable

What Makes This Recipe Special:

These cookies deliver heart-healthy potassium from bananas, protein and healthy fats from peanut butter, and digestive fiber from whole wheat flour. The natural sweetness of banana eliminates the need for added sugars while the peanut butter provides sustained energy and irresistible flavor that dogs absolutely crave, all without dangerous additives.

Mix It Up (Dog-Safe Variations):

• Omega Boost Version: Add 1 tablespoon ground flaxseed for omega-3 fatty acids and extra fiber
• Training Size Mini Cookies: Use smaller cookie cutters for bite-sized training rewards
• Classic Style: Press with fork before baking for traditional peanut butter cookie ridges