Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, combine the shredded chicken and chopped green beans and set aside.

In a large mixing bowl, whisk together the eggs, chicken broth, and melted coconut oil or olive oil until smooth.

Stir the chicken and green bean mixture into the wet ingredients until evenly distributed.

Gradually add the oat flour to the bowl, stirring until a soft, workable dough forms.

If using, mix in the parsley and ground flaxseed until fully incorporated.

Check the dough consistency: if it is crumbly, add 1 tablespoon of extra chicken broth at a time; if it is too sticky, sprinkle in additional oat flour until it holds together like cookie dough.

Lightly dust a clean work surface with oat flour and turn the dough out onto it.

Roll the dough to about 1/4-inch thickness with a rolling pin.

Cut out shapes with small cookie cutters or slice into bite-sized squares with a knife.

Arrange the pieces on the prepared baking sheet, leaving a little space between each treat.

Bake for 20–25 minutes, until the treats are firm and the edges are lightly golden.

Remove the baking sheet from the oven and let the treats cool on the pan for 5 minutes.

Transfer the treats to a wire rack and cool completely before serving or storing.