Preheat the oven to 325 degrees Fahrenheit.
In a food processor add the oats, peanut butter, ripe banana and water and mix until a sticky dough forms.
Then you’ll take a piece of parchment paper on your countertop and add the sticky dough onto the parchment paper. Then place another piece of parchment paper on top and this is going to help keep the dough from sticking to your rolling pin.
You’ll use a rolling pin to roll out the dough until it’s nice and smooth about a quarter of an inch thick. If the dough is too thin then the cookies will overcook and become too crispy.
Use any cookie cutter shape of choice that you like. I'm using this little flower shape and you’re going to just cut out the shapes of your cookies out of the dough and place on a baking sheet. I also like to bake on a piece of parchment paper for ease.
You’ll notice that you may have extra dough, so just roll it back into a ball and follow the same steps of covering it with parchment paper, rolling it out and cutting out more cookie shapes so that you’re using up all of your dough.
Then bake in the oven at 325 degrees Fahrenheit for 20-25 minutes until golden brown. Avoid over-baking them, which can make the cookies too hard and crispy. We want them to be soft and easy and safe for your dog to enjoy.
Store in an air-tight container in the fridge. Enjoy!