Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, stir together the buckwheat flour, parsley and mint. In a small bowl, whisk together the olive oil and honey.
Pour the olive oil-honey mixture into the flour and stir. Add the egg and stir until well combined (the mixture will still be dry and crumbly).
Turn the mixture out onto a clean work surface and knead the dough to thoroughly mix the ingredients together. Add a teaspoon of water at a time to help the dough come together (this should take about 5 minutes).
Roll the dough out to approximately ¼-inch thick. Cut into desired shapes with a cookie dough cutter and place on the prepared baking sheet. Using a fork, prick the center of each bone to create four small holes.
Bake for 15 minutes, remove from the oven and allow to cool completely. Store in an airtight container in the refrigerator for up to 1 month.