Instructions

1. Prep your oven and pan: Heat the oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking.
2. Make oat flour if needed: Pulse rolled oats in a blender until they become a fine flour. Measure out 1 1/2 cups.
3. Combine dry ingredients: In a bowl, mix oat flour, rolled oats, and parsley. If using Parmesan, stir it in now.
4. Add the chicken: Fold in the shredded chicken so it’s evenly distributed. Break up any clumps.
5. Bind with egg and broth: Crack in the egg and add 1/3 cup broth plus olive oil. Stir until a dough forms. If it’s crumbly, add more broth 1 tablespoon at a time. You’re aiming for a soft, slightly tacky dough.
6. Roll it out: Place the dough between two sheets of parchment and roll to about 1/4 inch thick for a crunchy bite, or 3/8 inch for a softer treat.
7. Cut shapes: Use a knife to cut small squares or a cookie cutter for fun shapes. Keep pieces small for training treats or larger for snack-sized biscuits.
8. Bake: Arrange on the lined sheet with a little space between. Bake 18–22 minutes for softer treats, or up to 28–30 minutes for a crisper texture. Rotate the pan halfway for even baking.
9. Cool completely: Let the treats cool on the pan for 10 minutes, then transfer to a rack to cool fully. They firm up as they cool.
10. Optional extra crunch: For very crisp treats, turn off the oven and let the pan sit inside for another 10–15 minutes with the door slightly open.