Ingredients:
2 cups whole wheat flour
1 cup toasted wheat germ
1/2 teaspoon ground cinnamon
3/4 cup water
1/4 cup creamy peanut butter
1 large egg, room temperature
2 tablespoons canola oil
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.
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