Preheat oven to 300 degrees Fahrenheit
Combine all dry ingredients into a larger bowl, stir to incorporate.
Combine nut butter and eggs into a separate bowl. Whisk until combined. Add water and whisk until combined.
Pour wet ingredients into dry ingredients. Mix with wooden spoon first, then with your hands until it becomes a thick cookie dough-like consistency.
Using a rolling pin, roll out the dough to 1/4” thickness.
Using a cookie cutter, cut dough into shapes. (I used a shot glass for the smaller Tookies and a round cutter for the larger ones).
Place Tookies on the lined cookie sheets.
If larger sized, bake at 300 for 30 minutes, rotate cookie sheets and bake for 30 more minutes. If smaller sized, bake for 20 minutes at 300, rotate and bake for another 20 minutes.
Let cool on a wire rack.
Store at room temperature for up to a week, or freeze and thaw when needed.
Optional: this recipe can be made in large batches. For instance, I usually make a quadruple batch at a time. I freeze 2/3 of the Tookies and keep the rest on the counter in an air-tight container for easy access.
Substitutions: if you don’t have Organic Almond Butter, you may substitute with Organic Peanut Butter, but make sure it does not contain Xylitol, which can be deadly to dogs.
