Makes approximately 1 1/2 dozen 3-inch biscuits

Ingredients:

1 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour

¼ cup gluten free rolled oats

¼ cup shredded, unsweetened coconut

½ tsp. baking powder

½ cup all-natural creamy peanut butter

½ cup coconut milk beverage

1 Tbsp. organic, virgin coconut oil, melted

1 Tbsp. applesauce

Preparation:

Preheat oven to 350 degrees. Melt coconut oil by heating it over low heat in a saucepan.

Combine dry ingredients in a medium bowl. Add wet ingredients and mix until well combined. Knead into a ball. Sprinkle dough with a little flour, as needed. On a lightly-floured surface, or silicone pastry rolling mat, roll out dough to 3/8″ thickness.

Using cookie cutter, cut out cookies and place about 1 inch apart on cookie sheet lined with parchment paper or a silicone mat. Bake in a 350-degree oven for 20 minutes or until light, golden brown, turning the cookies halfway through baking so they brown evenly on both sides.

Cool the cookies on a rack before serving. Store in airtight container for a day at room temperature or in refrigerator or freezer. Thaw frozen cookies before serving to happy dogs!