1/2 c (118 ml) natural peanut butter
2 Tbsp canola oil
1 c (237 ml) water
1 1/2 c (213 g) whole wheat flour
1 1/2 c (213 g) all-purpose flour
Chopped peanuts, optional
In a large bowl, mix together the peanut butter, oil and water until smooth. Add the flours and work them in with a spatula or your hands until the dough is smooth. Form the dough into a ball and wrap in plastic. Refrigerate for 30 minutes.
Preheat your oven to 350F and line a few baking sheets with parchment paper. Roll out the chilled dough to about 1/4" thickness and use a cookie cutter to cut out as many shapes as you can. Carefully transfer to the prepared sheets and press in chopped peanuts, if desired. Bake the cutouts until firm and set (I did about 10-12 minutes for these 2" treats), then cool on wire rack. Once cooled, store in an airtight container.