Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In a medium-sized bowl, whisk together 1 ¾ cups of whole wheat flour and baking powder.

Add the finely shredded carrots, creamy peanut butter, water, eggs, and honey to a medium-sized mixing bowl and stir to combine.

Gradually stir in the whole wheat flour mixture until the dough appears firm but not dry. Add more water if needed.

Dust your work surface and rolling pin with ¼ cup of whole wheat flour.

Roll dough out to about ¼ inch thickness.

Use a 3 inch dog bone cookie cutter to cut out shapes and place on the prepared baking sheet.

Bake for 20 to 25 minutes until edges are golden brown. Cool on a rack.