This is the recipe to always keep in your drawer: 4 ingredients, one bowl, and half an hour of time. The banana acts as a natural binder, the peanut butter adds flavor, chia seeds bring omega and fiber, while the oats make the cookies soft and digestible.
Ingredients
- 1 ripe banana
- 1 tablespoon of chia seeds
- 80 g of natural peanut butter (without xylitol)
- 90 g of quick-cooking oats
Instructions
- Preheat the oven to 175 degrees.
- Mash the banana well in a bowl with a fork.
- Add the peanut butter and chia seeds, mixing until you achieve a cream.
- Incorporate the oats until they are evenly distributed.
- Form tablespoon-sized balls and place them on a lined baking sheet.
- Gently flatten with the tines of a fork to shape them into cookies.
- Bake for 16-18 minutes, until they are golden.
- Let cool for 10 minutes before serving.
Notes
Always check that the peanut butter is free of xylitol, as it is a toxic ingredient for dogs. Crumbled, they are great on a snuffle mat for scent play.
Storage
At room temperature for 2 weeks, in the refrigerator for up to 2 months, in the freezer for up to 12 months.