Preheat your oven to 350°F and line a baking sheet with parchment paper. Wash the parsley and mint thoroughly, then pat completely dry with paper towels.

Pulse the rolled oats in a food processor until they form a coarse flour consistency. Pour the oat flour into a large mixing bowl.

Finely chop the parsley and mint using a sharp knife. Add these herbs to the oat flour, stirring well to distribute evenly throughout the mixture.

In a separate bowl, whisk together the melted coconut oil and egg until smooth. The coconut oil should be warm but not hot enough to cook the egg.

Pour the wet ingredients into the dry mixture, stirring with a wooden spoon. Add water gradually, one tablespoon at a time, until the dough holds together when pressed.

Roll the dough into small balls about the size of a marble, then flatten slightly with your palm. Place them on the prepared baking sheet, leaving space between each mint.

Bake for 15-20 minutes until the edges are lightly golden and they feel firm to touch.

Allow the dog breath mints to cool on the baking sheet for 5 minutes, then transfer to a wire rack. They should feel crispy when completely cool.