natural smooth peanut butter 100g,
(check that there is no Xylitol present as it is poisonous to dogs)
coconut oil 2 tbsps
Whizz the flour and oats in a food processor until fine, then tip into a bowl. Warm the peanut butter and coconut oil in a pan with 4 tbsp water, then mix into the dry ingredients with the beaten egg until you have a dough, adding a little more water if it’s a touch dry. Cool.
Heat the oven to 180C/fan 160C/gas 4. Roll the dough out to the thickness of a £1 coin, using a dusting of flour if it sticks.
Use a cutter to cut shapes or cut into small squares. Put on a baking-paper-lined tray and bake for 15-20 minutes or until the biscuits are golden.
Cool completely then store in an airtight jar. Will keep for up to 2 weeks.