Peanut Butter-Buckwheat Kisses

Vegetable oil, for greasing cookie sheet
1 3/4 cups buckwheat flour, plus extra for dusting work surface
1/2 cup and 1 tablespoon steel-cut oats
1 heaping teaspoon blackstrap molasses
1/3 cup unsweetened, creamy peanut butter

Preheat oven to 350 F. Lightly grease a cookie sheet.

In a small bowl, combine the buckwheat flour and oats.

Measure the blackstrap molasses into a small bowl. Pour 1/2 cup boiling water over molasses and stir until dissolved. Add the peanut butter and stir. Add to bowl with flour and oats and mix together to form a soft dough. (If it is a little dry, add a few tablespoons of water.)

Lightly flour a clean work surface with additional buckwheat flour and turn out dough onto it. Roll small pieces of dough into balls about half as large as golf balls. Put them on prepared cookie sheet and press down gently with thumb on each ball. Bake in preheated oven for 25 minutes.

Let kisses cool (they should be quite hard), then store them in a sealed container. They should keep for at least a week.

— "Dinner for Dogs: 50 Home-Cooked Recipes for a Happy, Healthy Dog" by Henrietta Morrison (The Experiment; 2013, $15.95).


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