Preheat oven to 350* Fahrenheit.
Line baking sheet with parchment paper and set aside.
In a large mixing bowl, combine coconut flour, oat flour and flax seeds.
Add egg, honey and coconut oil. Stir to combine ingredients, and set bowl aside.
Combine spinach and chicken broth into a blender and puree. (Pureeing the spinach and the chicken broth together will create a smoother consistency.)
Fold the spinach/chicken broth puree into the mixed ingredients, and mix until a dough is formed.
Roll out the dough on a floured board, to 1/4 inch thickness.
Cut dog biscuits into desired shapes.
Place biscuits on baking sheet. These will not expand when cooking, so you can place them close together on the baking sheet.
Bake for 20 minutes at 350*. Cool on baking rack. (For crisper biscuits, cook at 250* for 35 minutes)
Store in an air-tight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.