These might just be the easiest dog treats ever — only three ingredients. They’re perfect for dogs with sensitive stomachs, assuming they can tolerate peanut butter. My dog Willie loves them. Of course, he’s a Lab — he’ll eat anything. But I tried one, and I agree they’re pretty tasty.

I’ve been meaning to make Willie some peanut butter treats for a while and decided to make them grain-free. I used peanut powder in addition to peanut butter to help the treats hold together instead of melting into a puddle. Do check the ingredient list on the package before you buy. Some peanut powders add other ingredients you might not want.

We were going over to my daughter’s and soon-to-be-son-in-law’s new apartment for the first time, so I wanted to bring a little housewarming gift. The humans got a bottle of wine and a big bunch of fresh basil. We’re in the midst of a heat wave now, so yeah, the pictures are from several months ago. Fresh, homegrown basil is a much more impressive gift when there’s snow on the ground, am I right? Have I mentioned lately how much I love my Aerogarden?

Franklin needed something, too — he’s their pup.

Franklin’s stomach is a little sturdier than it was, but not quite up to Willie’s cast-iron level. So as long as I was coming up with a new treat recipe, it was easy enough to make it digestible for Franklin, too. That’s Willie on the left, Franklin in the middle, and Dexter on the right. Dexter is my son and daughter-in-law’s dog. They have a new puppy, too, so I’m going to need a new photo!

Ingredients:

1 egg

½ cup (40 g) single-ingredient peanut powder

1 tablespoon peanut butter

Directions:

1.) Preheat the oven to 275º F (135º C). In a medium bowl, lightly beat the egg with a fork.

2.) Stir in the peanut powder and peanut butter until well combined. The dough will be thick and a bit dry.

3.) Roll the dough between two sheets of wax paper or parchment. Plastic wrap would probably work, too. Roll very thin, about 3 mm (a bit less than ⅛”). It’s really easy to roll, not at all stubborn like pie crust or butter cookies; there’s very little elbow grease involved. You can even use the peanut butter jar if you don’t have a rolling pin.

4.) Peel off the top layer of parchment. Use a bench knife to score the dough into small squares about 20mm (¾”). A regular knife will do, it will just take a bit longer. By “a bit longer,” I mean two minutes instead of one. I just like the ease of the bench knife because it cuts a long swath by pressing straight down, instead of having to draw the knife through the dough.

5.) Separate the squares and spread them out on a parchment lined half-sheet pan or cookie sheet.

6.) Bake for 15 minutes. Transfer to a wire rack to cool. Makes about 125 treats.