Step 1

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Step 2

In a large mixing bowl, add in the peanut butter and eggs. Beat with hand mixer until combined.

Step 3

Add in the whole wheat flour and water and beat until the dough forms a ball.

Step 4

Dust your work surface with whole wheat flour.

Step 5

Roll the dough out to a 1/4-inch thickness.

Step 6

Cut out with the cookie cutter and place an inch apart on the prepared cookie sheet. They won't spread.

Step 7

Press holes into the cookie using a fork or a skewer.

Step 8

Bake for 18 minutes or until the edges are golden brown. This will depend on the size of your cookie cutter. Mine was 3 1/4-inch long.

Step 9

Store in an airtight container. The cookies freeze well after being baked and will last up to 3 months in the freezer.

Step 10

In a small microwave-safe bowl, add in the peanut butter and coconut oil. Microwave for 30 seconds and stir to combine. It should be a runny consistency but be thick enough that it doesn't thin out and not hold its shape.

Step 11

Lay the dog bones out on wax paper.

Step 12

Use a spoon or add the drizzle to the sandwich bag and cut a small hole in the corner, drizzle the glaze over top of each dog treat.