Preheat oven to 400°F (200°C).

Mix water, safflower oil, eggs, peanut butter, and vanilla with a wire whisk in a large bowl.

In a separate bowl, combine whole wheat flour, unbleached white flour, cornmeal, and rolled oats.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Use a mixer to thoroughly combine the dough.

Divide the dough into thirds.

On a lightly floured surface, take one-third of the dough and gently knead, adding more flour as needed to create a pliable dough.

Roll out the dough to 1/2 - 3/4 inch thickness.

Use cookie cutters to cut out desired shapes.

Place the biscuit shapes on an ungreased baking sheet.

Bake for 20-25 minutes, depending on the thickness of the biscuits.

Turn off the oven and leave the biscuits inside for an additional 20 minutes to crisp.

Allow to cool completely before storing in an airtight container.