Directions

1. Preheat oven to 350°F. Line cookie sheets with parchment paper

2. Fry bacon until desired crispiness. Pat excess grease with paper towel. Set aside and allow to cool.
3. In a large bowl, add buckwheat flour, base mix and flax seed, and stir to combine.
4. Add egg and peanut butter to dry mixture. Combine well.
5. Cut or crumble bacon into small pieces (small enough so your dog can safely chew them). Add to mixture and stir until combined.
6. Add water to mixture ¼ cup at a time. Dough should be stiff, so add more water or flour as needed.
7. Roll out dough onto work surface (lightly floured or parchment paper) to 1/4 inch thickness.
8. Cut dough with cookie cutter and place on the cookie sheets.
9. Place in oven and bake for 20-25 minutes.
10. After allotted baking time, turn off oven and let cookies sit in cooling oven for 2-3 hours.
11. Let cool on a rack, and store in air-tight containers. Keep in refrigerator or freezer until needed.