Recipe Share: Teething Biscuits... er... Cookies? Crackers?

Let's get two things straight. One: Teething SUCKS. Two: the phrase "teething biscuits" totally weirds me out. Makes me think of a dog treat. Hence, the super catchy, flows-right-off-the-tongue title of this post.

When M was little, we totally did the classic progression of liquids (aka breast milk, then formula), smooth purees, chunky purees, soft foods, etc. With O, we've been doing more of a combination... some purees, but mainly baby-led weaning. Have you ever seen an eight-month old munching on a piece of pizza for lunch at a restaurant?! No? How about happily gnawing away at a spinach and egg white breakfast muffin? Not so often, right? It's amazing!! Now, this could easily spiral into a whole 'nother post and that's for another day. My point is, O loves REAL food that is meant for real people, not liquified chicken casserole. While there are some pretty legit store-bought options in terms of teething biscuits (wafers? cookies? crackers?), I realized that making them myself was SUPER easy and I could have total control of what they're made of. #winning.


{Recipe originally from: Super Healthy Kids}


  • 2 cup – oats, dry
  • 1 medium – banana
  • 2 tablespoon – coconut oil


  • 0 cup – vanilla extract
  • 1/8 teaspoon – cinnamon


  1. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat.
  2. In a blender (or food processor), blend the oats into a very fine powder. (A blender will work best for this job, but a food processor will also work)
  3. Add banana and coconut oil (and any vanilla or spices you may be using) to the blender and puree until mixture comes together in a dough.
  4. If the dough is very sticky to handle, you can pat a little flour (gluten free or wheat flour) onto the exterior of the ball to make it easier to handle. If the dough is too dry, you can add a little additional coconut oil.
  5. Divide the dough into 12 balls or sections. Pat out each ball into a little baton about 4 inches long and 1 to 1 1/2 inches wide, and about 1/4 inch thick. Round the edges of each baton with your fingers so there are no sharp edges.
  6. (Alternatively, you can roll the entire dough ball out into a rectangle about 1/4 inch thick and slice it into 12 rectangles. Round the corners of each rectangle and make the shapes roughly even. I've found that shaping each baton works better for me than rolling and slicing, but you can do what works best for you).
  7. Place evenly on a baking sheet so that none of the batons are touching. Bake at 350 degrees for 10 minutes. Flip and cook another 5-10 minutes, or until the edges are golden and the centers are set but not too crunchy.
  8. Allow to cool completely. Store in an airtight container at room temperature, in the refrigerator, or the freezer.
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Y'all. This literally couldn't have been easier and they turned out great! Next time I make them, I will definitely makes sure I round the edges more, but O didn't seem to mind. I think next time, I'll add a scoop of sugar-free jam or perserves for a different flavor!

Try 'em. Tell me what you think in the comments on FB!