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Instructions
Combine flour, oats, wheat germ, baking powder and salt in a food processor and pulse until combined. Transfer to a mixing bowl.
Stir in peanut butter and honey. Add 1 cup water, plus more as needed, and stir until the dough comes together.
Turn out dough onto a lightly floured surface. Knead in the parsley and mint. Divide the dough into two balls. Optional: I wrapped one ball in plastic wrap and put it in a freezer bag to freeze until I run out of the first half.
Roll the dough balls out, one at a time, until 1/3 inch thick. Cut out biscuits and arrange on a parchment paper-lined baking sheet. Gather scraps and reroll to make more biscuits.
Whisk together the egg and 1T. water. Brush biscuits with egg wash. (Optional)
Bake at 350°F, rotating halfway through, until golden brown, about 30 minutes.