Preheat your oven to 350 degrees Fahrenheit.

In a bowl, blend or beat the eggs, peanut butter, and water until the mixture is smooth.

Gradually stir in the coconut flour until a dough forms.

Line a baking sheet with parchment paper.

Divide the dough into 24 equal parts and roll them into 1-inch balls.

Use a fork dipped in water to press each ball into a flat circle, making the traditional crisscross design on top.

Bake in the oven for about 20 minutes. For a harder texture, leave them in for 35 to 40 minutes, especially for younger dogs.

Allow the cookies to cool completely before serving.

Store any leftovers in an airtight container.

To keep cookies fresh, store them at room temperature or freeze them for extended shelf life. Use parchment paper between layers when stacking in a freezer bag.