ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Elvis Biscuits

Photo: Marge Perry; Treats: David Bonom and Marge Perry
Yield Makes about 86 (1 3/4-inch) treats
A treat your four-legged Elvis wanna-be will howl for: peanut butter and banana (with the added goodness of rolled oats and whole wheat flour).

Ingredients

  • 1 1/4 cup whole wheat flour
  • 3/4 cup old fashioned rolled oats
  • 1/4 cup natural creamy peanut butter
  • 1 ripe banana, mashed
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 tablespoon dark brown sugar

How to Make It

  1. Preheat the oven to 350°F. Line a large shallow baking sheet with parchment paper.

  2. Combine the flour and oats in a medium bowl. Whisk together the peanut butter, banana, egg, sugar and oil in a separate bowl. Pour the wet ingredients into the dry and stir with a spoon or rubber spatula until a rough dough forms. Knead the dough in the bowl 5-6 times until it comes together. 

  3. Turn the dough out onto a lightly floured work surface and roll to a 1/4-inch thickness. With a 1 3/4-inch bone shaped cookie cutter, cut out treats and transfer to the prepared baking sheet. Press all the scraps together, kneading once or twice, then roll out to 1/4-inch thickness and cut out more treats; repeat if necessary.

  4. Bake treats until lightly browned and fairly hard, rotating the pans from top to bottom once, about 20-25 minutes. Remove from the oven and cool completely; biscuits will harden as they cool. Store in an airtight container.

  5.