Ingredients
2 cups whole wheat flour1 cup toasted wheat germ1/2 teaspoon ground cinnamon3/4 cup water1/4 cup creamy peanut butter1 large egg, room temperature2 tablespoons canola oil
Preparation
Preheat oven to 350°. Combine flour, wheat germ and cinnamon. Stir in remaining ingredients. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. bone-shaped cookie cutter.
Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack), 30-35 minutes. Cool on a wire rack. Store in an airtight container.
