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

In a medium bowl, whisk the egg until smooth and slightly frothy.

Stir in the 1/2 cup chicken broth and olive oil until well combined.

Add the rolled oats and stir until the oats are fully coated and a soft dough begins to form.

If the dough is too dry and crumbly, add up to 2 tablespoons additional broth, 1 tablespoon at a time, stirring until the dough holds together when pressed.

If the dough is too wet or sticky, sprinkle in flour 1 tablespoon at a time and stir until the dough is workable and pulls away from the bowl.

Lightly flour a work surface, then turn the dough out and gently press or roll it to 1/4 inch thickness.

Cut the dough into small, bite sized shapes using a cookie cutter, small glass, or knife.

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

Bake for 15 to 20 minutes, until the biscuits are golden around the edges and feel firm when tapped.

Turn off the oven, slightly open the door, and let the biscuits sit inside for 10 minutes for extra crunch, if desired.

Transfer biscuits to a wire rack and cool completely before serving to your dog.