• 1 cup organic rolled oats
• 1 tablespoon organic mint, finely chopped
• 1/2 cup nonfat dry milk
• 1/2 teaspoon sea salt
• 2 large organic eggs
• 1 cup organic, high-oleic, high polyphenol olive oil peanut butter, made with Vine & Grind's Organic Frantoio or Picual - (either chunky or smooth)
• 1/2 cup + 1 tablespoon cold water, or enough to make the dough come together

Make the olive oil peanut butter using the recipe below.  Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment. Mix together the rice flour, oats, mint, dried milk, and sea salt.  Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together. To make biscuits using a dog-bone cutter, roll the dough about 1/4" thick, and cut with a 3 1/2" cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you've used all the dough. To make dog cookies, drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4".  Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven, and cool right on the pans.

Yield: about 42 larger (3 1/2" dog-bone) biscuits, 60 smaller (round) biscuits.

Natural High-Oleic Extra Virgin Olive Oil Peanut Butter- 2 Cups roasted, unsalted peanuts
1/2 tsp. salt (optional)
1 Tbs. granulated sugar(optional)
1/4 cup Vine & Grind's High Oleic, High Polyphenol Organic Picual or Frantoio  EVOOs

Place the peanuts in the jar of your blender.  Add the salt and sugar if using.  Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar.  Turn the blender on high.  Process until the desired level of creaminess or up to two minutes for super creamy peanut butter.  It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar.  Store tightly covered in the refrigerator for up to 6 weeks.

Makes 1 1/2 cups natural peanut butter