Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.

Add the bananas to a medium mixing bowl. Mash them using a fork.

Add in the peanut butter and eggs. Beat with a hand mixer on medium speed until incorporated.

Add in the flour and work in until a thick dough forms.

On a well-floured surface, roll out the dough out to ¼ inch thickness.

Using a dog bone cookie cutter, cut out with the cookie cutter and place an inch apart on the prepared cookie sheet. They won't spread. (My cookie cutter was 3 ¼ inches.)

Poke holes into the done treat using a fork or a skewer to prevent air pockets.

In a small bowl, add in the egg and water. Whisk together until thoroughly combined.

Using a pastry brush, brush the tops of the bones.

Place in the preheated oven and bake for 18 to 20 minutes until the edges are golden brown and the tops have shiny.

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