Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Place the rolled oats in a food processor or blender and pulse until coarsely ground (you can also use oat flour). Transfer to a large mixing bowl and stir in the whole wheat flour.

In a separate bowl, whisk together the peanut butter, pumpkin puree, egg, and melted coconut oil until smooth. If the mixture is very stiff, add 1 tablespoon warm water and mix again.

Pour the wet mixture into the dry ingredients and stir until combined. If the dough is crumbly, add the remaining tablespoon of warm water as needed until it holds together but is not sticky.

Fold in the optional finely chopped apple or applesauce if using.

Turn the dough out onto a lightly floured surface and roll to about 1/4-inch thickness. For smaller button biscuits use a small round cookie cutter (about 1 inch) or a small spoon to portion.

Place the button shapes on the prepared baking sheet spaced about 1/2 inch apart. Any small scraps can be pressed back together and re-rolled once.

Bake in the preheated oven for 18–25 minutes, until the edges are lightly golden and the centers are firm. Baking time will vary with size—smaller buttons finish sooner.

Remove the baking sheet and allow biscuits to cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely. They will crisp up as they cool.

Serve a small number of buttons as an occasional treat or training reward. Refrigerate or freeze extras as outlined below.