Preheat the oven to 325° F
In a large bowl whisk together oats, parsley and mint, egg, and oil. Stir and combine.
Using your hands or a rolling pin, flatten dough to about 1/8" thick. Using a cookie cutter or knife cut out approximately 30-40 (1-inch mints) mints. Place mints about 1/4-inch apart on a parchment lined or non-stick cookie sheet. Bake 35-40 minutes, or until golden and crispy.
Allow mints to cool completely before serving. Store in an airtight container.
Tip: For dogs with allergies to chicken products, substitute one large egg with 1/4 cup unsweetened applesauce.