Homemade Teething Biscuit Recipes – Nutritious Teething Biscuits for Your Baby. Think Outside the Box.
Yummy, Tasty & Nutritious Homemade Teething Biscuits
Please note: Many of these recipes will yield a dough that is “not your momma’s cookie dough”. The dough may be very sticky and “goopy” or may seem too thick. This will be common for many of these recipes due to the nature of the ingredients.
IMPORTANT CAUTION: When feeding your infant Teething Biscuits, Baby Finger Foods or any other food that may pose a choking hazard, it is VERY important to watch the child closely. Always ensure the child is in a totally upright sitting position as well. Some parents will tell you one brand or recipe is great while others will tell you the very same brand/recipe was horrible and their child choked due to crumbling or breaking.
There is no brand or recipe for teething biscuits that is guaranteed not to crumble or break off into pieces.
(Visit the substitution links below if you don’t want to use a whole egg, milk or a wheat-based flour
Oats & ‘Naner Drops submitted by Karla
- 1 cup quick oats
- 1 cup ground oats (grind oats and make a coarse oat flour)
- 1/4 tsp salt
- 1/4 tsp cinnamon or ginger or cardamom (we’d try it with all 4 spices.)
- 1/4 tsp nutmeg
- 1 t baking powder
- 1 cup (~2) overripe bananas, mashed
- 1 tsp vanilla extract
- 3 Tbs oil of choice
Mix dry, mix wet, add wet to dry. Drop by the spoonful onto parchment paper or greased baking sheet. Bake 12-15 min at 350. (adapted from a vegan cookbook)
Teething Biscuit Recipes – Eggless Baby Cereal Cookies
- 1 cup flour
- 1 cup dry infant rice cereal with bananas (or other flavored or
- unflavored infant cereal)
- 3 tablespoons cooking oil
- ice water
Step 1: Preheat oven 425F
Step 2: Mix flour and cereal.
Step 3: Gradually stir in oil. Mix a little ice water at a time (start with 1/4 cup) until dough begins to form a ball and pull away from the bowl.
Step 4: Roll out to the thickness of a cracker on a floured surface and cut into desired shapes.
Step 5: Bake on an ungreased cookie sheet 10-12 min. or until lightly brown. Cool completely.
Step 6: Store in an airtight container. (you may want to try 1/2 plain and 1/2 flavored baby cereal as the taste when using full flavored baby cereal is very strong.)
My Favorite Baby Cereal Cookie Recipe
- 2 Tbs Shortening
- 1/2 cup sugar
- 1 egg
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp vanilla
- 1 tsp water
- 1 1/2 cup rice baby cereal
Step 1: Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking powder, salt, vanilla, and water. Mix until well blended. Gradually stir in cereal.
Step 2: Knead until smooth. Pat into rectangle. Cut into 12 1″ bars, smooth edges so they will not be sharp. Place on ungreased sheet. Bake 20-30 min or until dry.
Step 3: Store in uncovered container overnight. **Freezes Well**
You may need to add some flour to this mixture to stiffen the dough if needed. Add the flour by tablespoonfuls until a more firm and stiff dough is formed.
Homemade Wheat Thins (8 months and up)
- 3 cups uncooked oatmeal
- 2 cups unbleached white flour (you may substitute 1cup of whole wheat flour for the white)
- 1 cup wheat germ
- 3 tbsp. sugar
- 1 tsp. salt (not necessary – omit if you choose)
- 3/4 cup oil
- 1 cup water
Step 1: Mix all together, and roll out onto 2 cookie sheets. Sprinkle with salt. Lightly roll again to press salt in. Cut into squares or diamonds – a pizza cutter works well.
Step 2: Bake at 350F.
Step 3: After 15 minutes begin checking the crackers and remove the ones that are golden brown and hard. Continue checking every 3-5 minutes. Optional sprinkle with sesame or poppy seeds before baking.
Eggless Baby Cereal Cookies
- 1 cup flour
- 1 cup baby cereal
- 1 cup juice
Step 1: Mix ingredients well
Step 2: Roll out and cut into shapes
Step 3: Bake for 20-30 min at 350 degrees (F)
Freezes Well *Dough will be very sticky and seem “wrong” and may be hard to work with. This is as it should be so do not panic. You may wish to add more flour and/or cereal to achieve a more doughy consistency.*
Wholesome Wheat Cookies
- 2/3 cup milk
- 4 Tbsp butter, melted and cooled
- 1 Tbsp brown sugar
- 1 cup plain, untoasted wheat germ
- 1 cup whole wheat flour, approx.
Step 1: Beat together the milk, butter and sugar. Stir in the wheat germ and enough flour to make a dough.
Step 2: Knead until smooth and satiny, about 8 to 10 minutes.
Step 3: Pinch off balls of dough and roll them into sticks about 1/2 in. thick and 4 in. long
Step 4: Bake on a greased cookie sheet at 350°F for about 45 minutes or until browned and hard.
Makes about 20 depending on the size you make them.
Monkey Cookies (may turn out soft)
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 2/3 cup butter/margarine, softened
- 2 eggs
- 2 bananas, mashed
- 1 tsp vanilla
Step 1: Preheat oven to 400F degrees
Step 2: Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
Step 3: Add butter or margarine. Mix well.
Step 4: Add remaining ingredients. Mix well.
Step 5: Drop by teaspoonfuls on cookie sheet. Bake around 12 minutes.
Makes about 3 dozen. These are very cake-like and you may wish to add more flour for a stiffer “cookie”.
Teething Biscuits* – Buffalo News
- 2 1/2 cups flour
- 1/2 cup instant non-fat dry milk powder
- 1/2 cup wheat germ
- 11/2 tsps baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup sugar
- 3/4 cup vegetable oil
- 1 egg
- 1/2 cup undiluted, frozen orange juice concentrate, thawed
Step 1: Combine flour, milk powder, wheat germ, baking powder, cinnamon and salt together.
Step 2: In another bowl, combine sugar and oil. Beat in the egg and orange juice and gradually add flour mixture to make a stiff dough. Refrigerate for 1 to 2 hours.
Step 3: Place greased cookie sheet on damp towel to keep from sliding. Place dough on cookie sheet and flatten, rolling out to within 1 inch of the edge. Cut into 2 by 3/4-inch bars; separating the cookies isn’t necessary. Bake 15 minutes in preheated 375-degree oven until light brown.
Step 4: Remove from oven; re-cut on the same lines. Return to oven. Turn off heat and let set until oven is cool. Makes about 6 dozen cookies that can be frozen and thawed as needed. **Freezes Well**
Nutritious Teething Biscuits from Vicki Lansky’s “Feed Me I’m Yours.”
- 1 beaten egg yolk
- 3 Tbsp maple syrup or molasses (May be omitted)
- 1 tsp vanilla
- 1 1/2 Tbsp oil
- 1/4 cup milk
- 1 Tbsp uncooked oatmeal
- 1 cup flour (white, wheat or combo)
- 1 Tbsp soy flour
- 1 Tbsp wheat germ
- 1 Tbsp nonfat dry milk.
Step 1: Blend wet ingredients, add dry ingredients. Dough will be stiff. Roll dough thin and cut into strips or desired shapes.
Step 2: Bake at 350°F (175°C) for 15 minutes on ungreased cookie sheet.
Step 35: These can be made without the last 3 ingredients, but they add to the nutritional value. **Freezes Well**
What Type of Cooking Oil Should I Use in Teething Biscuit Recipes?
The best type of cooking oil to use would be canola or corn oil. Vegetable oil is also a good oil to use however you should use vegetable shortening sparingly when cooking. Using vegetable shortening in a baked good every so often should not pose any health issues.
Baking with olive oil is a good option as well. You would need to use an extra-light virgin olive oil so that you avoid the taste of the olive oil. A “heavier” olive oil can be used when you are baking a food that is highly flavored such as a spice cake or a gingerbread cake.
Thanks to Kerrie for asking – 22 December 2007
Teething Biscuit Recipes – Try These Banana Bread Sticks
- 1/4 cup brown sugar
- 1/2 cup oil
- 2 eggs
- 1 cup mashed banana
- 1 3/4 cups flour (white, whole wheat, or a combination)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Step 1: Combine ingredients and stir only until smooth. Pour into a greased loaf pan.
Step 2: Bake at 350 degrees F for about 1 hour or until firmly set.
Step 3: Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.
Adapted from Feed Me I’m Yours by Vicki Lansky **Freezes Well**
Yummy Rice Banana Baby Cereal Cookies
- 2 tablespoons vegetable oil
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 cup sugar
- 1-1/2 cups banana rice baby cereal (commercial baby cereal)
- 2 tablespoon wheat germ
- 1 teaspoon baking powder
- 1-2 teaspoon water
Step 1: Preheat oven to 325°F. Lightly grease a baking sheet.
Step 2: Beat oil and egg yolks together then add the sugar, mixing well to combine.
Step 3: Add the remaining dry ingredients and fold into wet mixture until everything is combined.
If this seems too dry, add 1 to 2 teaspoons of water. This dough will be very stiff.
Step 4: Knead dough and roll out into a log on a floured surface. Cut 1⁄4-inch slices from log and arrange on the baking sheet. You may make these any shape you like.
Step 5: Bake for about 20 to 25 minutes flipping biscuits over halfway through bake time.
- 1/2 c milk
- 1 pkg active dry yeast
- 1/4 c sugar
- 1/4 c butter — melted
- 1/4 tsp salt
- 1/2 tsp ground anise or anise flavoring
- 3 eggs
- 3 c flour
Step 5: Preheat oven to 400 degrees F. Scald the milk and when lukewarm add to the yeast.
Step 5: Add the sugar, butter, salt, anise and the eggs unbeaten, and enough flour to handle. Let rise until light.
Step 5: Make into 3 inch oblong rolls, place close together in a buttered pan in rows, two inches apart. Let rise again and bake 20 minutes. When cold cut in 1/2 inch slices and brown evenly in the oven. If desired you can ice with a glaze made from confectioner’s sugar or dust with confectioner’s sugar.
Recipe By: “L.Farrar”, **Freezes Well**
Overnight Teething Biscuits
- 2 eggs
- 1 cup sugar (white or brown)
- 2 to 2 1/4 cups flour (white, whole wheat, or a combination)
- 1/4 cup wheat germ
- dash of cinnamon
Step 1: Break eggs into bowl and stir until creamy.
Step 2: Add sugar and continue to stir. Gradually add enough flour to make a stiff dough.
Step 3: Roll out between two sheets of lightly floured wax paper to about 3/4″ thickness. Cut into round shapes or whatever shape you choose.
Step 4: Place on a lightly greased cookie sheet. Let stand overnight (10-12 hours).
Step 5: Bake at 325°F (165°C) until browned and hard.
This will make about twelve durable and almost crumb-free teething biscuits.
adapted from Feed Me I’m Yours” by Vicki Lansky **Freezes Well**
A NOTE ABOUT INGREDIENTS:
SUGAR ( view our Sugar Substitutes page )
While some baked good recipes call for sugar, We do NOT advocate adding sugar to any -mealtime- baby food at all. For example, there is no need to add sugar to baby’s applesauce, cereals or sweet potatoes. Using sugar in a baked good product is a personal decision that should be made by the individual parent.
SALT – Salt is often required in baked goods to make them set-up properly. DO NOT add salt as a flavoring to everything and anything that you prepare for your baby. There is no reason to add salt to baby’s mashed potatoes or green beans for example. Remember, as with sugar, a pinch of salt in an entire baked good recipe does not mean that your infant will be consuming that pinch of salt in each bite of baked goods
EGGS – Some pediatricians will say that it is OK to use whole egg in a baked good recipe for an infant over 8 months old who has no history of, or has not shown any propensity to food allergies. Read more about Eggs.
FLOUR – Some pediatricians will say that it is OK to use a wheat based – such as all purpose white – flour in a baked good recipe for an infant over 8 months old who has no history of, or has not shown any propensity to, food allergies. Remember, if your baby has had oats and barley without any trouble, odds are there are no gluten issues. Read our Wheat & Egg Substitutions page.
AS ALWAYS – You should consult with your baby’s pediatrician when concerned about specific foods. Generalities may NOT apply to your baby.
Baby Cereal Pancakes – (While this is not a biscuit recipe, it’s a great finger food and I just had to include it)
- 1 cup whole wheat flour
- 1/2 cup baby barley cereal (or other baby cereal)
- 1 cup formula (or another liquid such as milk)
- 1/2 cup mashed banana (or fruit of your choice)
- 1 tbsp melted margarine or butter (unsalted type)
- 3 egg yolks
- 1/2 cup baby oatmeal
- apple juice (about 1/2 cup) Use water if you prefer
- Add cinnamon, nutmeg, dash of vanilla or other flavorings if you wish.
Step 1: Mix all ingredients together and add enough juice to make pancake consistency. Cook on cook top in frying pan as with “regular” pancakes. **Freezes Well**
Read our Baby Cereal Pancakes Baby Food Recipe page to learn some tips when making these.
Click here to print a No-ad version of the Homemade Teething Biscuit Recipes page
Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.
Photography by Chelsea Foy