Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a large mixing bowl, add in the peanut butter and eggs. Beat with hand mixer until combined.
Add in the whole wheat flour and water and beat until the dough forms a ball.
Dust your work surface with whole wheat flour.
Roll the dough out to a 1/4-inch thickness.
Cut out with the cookie cutter and place an inch apart on the prepared cookie sheet. They won't spread.
Press holes into the cookie using a fork or a skewer.
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.
Store in an airtight container. The cookies freeze well after being baked and will last up to 3 months in the freezer.
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.
Lay the dog bones out on wax paper.
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.
Make sure the peanut butter does NOT contain artificial sweeteners such as xylitol. I prefer using natural creamy peanut butter.Substitute the water for a (chicken, beef, turkey) broth to add more flavor.