Bring eggs to room temperature.
Melt the coconut oil and allow it to cool as close to room temperature without it solidifying again. You do not want to fry the eggs in hot oil when mixing them together.
Preheat the oven to 350 degrees.
Chop the mint and parsley.
Place oat flour, coconut flour, mint, and parsley into a large bowl and combine well.
In a small bowl, whisk together the eggs and melted coconut oil.
Pour the coconut oil egg mixture into the flour and combine until dry clumps form.
Pour half of the water into the mixture and mix well with your hands.
Add the rest of the water a little at a time and combine until the dough starts to stick together. Do not allow it to become too wet and sticky. You want just enough moisture to hold the dough together.
Transfer the dough to a counter or work surface.
Press the dough flat with your hands or a rolling pin to about ¼ - ½ inch thickness.
Cut out the treats with a cookie cutter.
Place the cutouts on a parchment lined baking sheet.
Bake at 350 degrees for 25 to 30 minutes.