Whisk together the molasses, peanut butter, water, and coconut oil until incorporated (won’t be totally smooth).
Combine the oats, flour, and brewer’s yeast. Slowly add to the wet ingredients, mixing until combined.
Roll dough out to 1/2″ thickness and using cookie cutters, press shapes into dough. Using spatula, transfer shapes onto cookie sheet and bake for 25-30 minutes or until firm. Cool on wire rack.
Store treats in an airtight container for 2 weeks, or freeze and use as needed.
