Yield: 12 dozen

Ingredients:

1 cup Coconut Oil

1 1/2 cups Chicken Broth

1 cup Almond Milk

2 Eggs

1 tsp Salt

2 tbsp Parsley

2 tbsp Thyme

2 tbsp Rosemary

4 cups Oats

6 cups Wheat Flour

Directions:

1. Preheat oven to 325 degrees F. Line 4 cookie sheets with parchment paper.
2. In a large bowl, combine coconut oil, broth and milk. Add salt, eggs, and seasonings. Add oats and blend together, add flour 1 cup at a time. Dough will be thick.
3. Turn dough onto floured counter and knead a few times. Divide into 4 sections. Working with one section at a time, roll between 2 sheets of parchment paper about 1/4 inch thick. Using a pizza cutter, cut into desired squares. I cut mine into 2×2 inch squares. Repeat with other sections of dough.
4. Bake at 325 for 60 minutes. Let treats dry in cool oven for up to 24 hrs to harden. Break into pieces and place in desired container or jar. No need to store in an air tight container.