Homemade Baby Teething Biscuits Recipe

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My homemade baby teething biscuits recipe is both delicious and easy to make with just four wholesome ingredients. Perfect for baby-led weaning or soothing sore gums, they’re vegan, gluten-free, sugar-free, and common allergen friendly too! This baby crackers recipe is healthier than any store-bought options, so you can feel good about giving it to your little one.

When my kids were teething, finding a store-bought biscuit I felt good about giving to my kids was a challenge! So many of the store-bought brands have added sugar, and are made with refined flours.

I wanted something that was made with all-natural ingredients, whole grains, and was naturally sweetened for my teething baby.

Which is why I developed my own simple recipe for homemade teething crackers that turned out amazing!

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🥘 Ingredients

You only need a handful of simple, healthy ingredients for my baby teething biscuit recipe, easily found at any grocery store! Check out the recipe card below for the exact quantities needed. 

Rolled Oats: I use simple rolled oats that I’ve ground down into a flour consistency in the food processor. You could also use oat flour if you prefer, or an oat baby cereal would also work. I don’t recommend whole wheat flour because it’s not gluten free. Oats (and oatmeal) are a whole grain that are gluten-free and also gentle on your baby’s tummy.

Melted Coconut Oil: Gives these baby finger foods just a touch of needed fat and moisture. I use melted coconut oil to get the right consistency in the batter.

Vanilla Extract: I like to add a touch of vanilla to give my homemade baby teething rusks a nice scent and flavor.

Ripe Bananas: Depending on the size of my bananas I typically use either 2 small, or 1 large. You want about 6oz of bananas total in weight. This gives the biscuits natural sweetness without the need for any added sugar. I don’t recommend adding any sweetener like maple syrup to these biscuits – babies don’t need additional sugar in their diet! Avoid honey as well, as that is dangerous to babies under 1 year of age.

🔪 How To Make Baby Teething Biscuits

Anyone can learn how to make my baby teething crackers recipe. My easy-to-follow instructions ensure that even beginners can make perfect biscuits for their little ones.

Watch my video below to see how these homemade baby crackers come together in less than 30 minutes.

Preheat Oven and Blend Oats: I always preheat my oven first – for this recipe preheat to 350 degrees Fahrenheit (176 degrees Celsius). Then, I’ll place the oats into a food processor and blend until a fine powder forms. The only dry ingredient in my baby teething biscuits recipe is oat flour.

Combine Flour With Wet Ingredients: Once the flour is ready, I’ll add the rest of the ingredients, including the coconut oil, vanilla extract, and bananas, and blend until a dough forms.

Roll Out the Dough: Remove the mixture from the food processor and, with a rolling pin, roll it in between 2 sheets of parchment paper until it’s approximately ¼ inch thick.

Cut Into Sticks: Remove the top layer of parchment paper and cut into 36 evenly sized sticks or rectangles. Sometimes I also use cookie cutters to cut these into various shapes!

Bake: Transfer your sheet of cut teething sticks onto a baking sheet and bake them for 10-12 minutes until just cooked through. Take the teething sticks out of the oven. Run a knife along the slice marks and separate each teething stick. Bake them again for another 10-15 minutes to make them firm. Make sure to keep an eye on the sticks as they bake, and remove any that are cooking quickly to stop them from burning.

Cool: Once I remove these from the oven, I’ll cool my homemade baby teething crackers on a cooling rack before storing or serving.

📖 Variations

• Pumpkin Teething Biscuits: Add ¼ cup pumpkin puree to the batter along with a dash of pumpkin pie spice and cinnamon. Sweet potato puree would also work well here.
• Quinoa Teething Crackers: Instead of oats, sometimes I’ll use quinoa flour or whole dry quinoa ground into a powder like consistency. The baby biscuit recipe will still be gluten free and your baby will get a little more protein from the quinoa too!
• Peanut Butter Baby Biscuits: Add 1 tablespoon of powdered peanut butter to the batter before rolling out and cutting into baby rusks. (Note: this will make these biscuits not suitable for any baby or child with a peanut allergy).
• Add Spices: I like to add a dash of cinnamon, ground ginger, nutmeg, pumpkin pie spice, or a pinch of salt for a little extra flavor!
• Different Fruits: Instead of using banana puree try a different fruit puree to change the flavor. You could use apple sauce, pear puree, or any type of fruit you prefer. Make sure to drain all of the liquid so that the batter doesn’t get too watery.

🧊 Storage Directions

Once completely cool, you can store the biscuits at room temperature or in the freezer. It’s important that they aren’t warm when you put them into a container, as they can become soft. I used to make a big batch and freeze these teething cookies for babies.

Room Temperature: I store my baby biscuits in a cool, dry place at room temperature in an airtight container. Properly stored, they will last for several weeks.

Freezer: When my kids were little I’d also make big batches of this and store them in a freezer-safe container for 2 to 3 months. When ready, I would just remove them from the freezer and let them thaw at room temperature. 

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