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Hoppy Peanut Butter Eggs

Hoppy Peanut Butter Eggs

Soft-crunchy peanut butter cookies shaped like adorable Easter eggs. Simple, pup-approved, and great for gifting, filling a treat basket, or for furkid easter egg hunts. Use xylitol-free peanut butter and bake until just lightly golden.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 18
Course: Snack
Cuisine: Doggo-friendly
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup oat flour
  • ½ cup peanut butter (No Salt, No Sugar, No Xylitol)
  • 1 egg
  • ¼ cup unsweetened applesauce (helps bind & adds moisture)
Optional
  • 1 tbsp finely grated carrot

Equipment

  • Oven
  • Baking Tray
  • Baking Paper
  • Mixing Bowl
  • Spoon
  • Rolling Pin (Optional)
  • Egg-shaped cookie cutter (Optional)

Method
 

  1. Preheat Oven to 175°C / 350°F. Line a tray.
  2. Mix wet: Stir peanut butter, egg, and applesauce until smooth.
  3. Add flour: Mix in oat flour (and grated carrot if using).
    4. If dough is crumbly, add water 1 tbsp at a time until it holds together.
  4. Shape eggs: Roll into small balls and gently press into egg shapes, or roll dough out with rolling pin and use an egg-shaped cookie cutter.
  5. Bake: 15 to 18 minutes until set and lightly golden.
  6. Cool completely before serving.

Notes

  • Double-check peanut butter ingredients: NO xylitol (sometimes labelled “birch sugar”), NO sugar, and NO salt.
  • Make them small for little dogs; for big dogs, you can make thicker cookies and bake slightly longer.
  • For extra crunch: after baking, turn the oven off and leave cookies inside (door cracked) for 10 to 15 minutes.