Homemade Baby Teething Biscuits Recipe

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My homemade baby teething biscuits are a healthy, easy recipe made with just 4 pantry ingredients and no added sugar. They bake into firm sticks that give a teething baby something sturdy to gnaw on. One batch makes 36, so I always have a stash ready for rough teething days.

Recipe Highlights

• Make 36 teething biscuits in about 35 minutes with 4 pantry ingredients.
• No added sugar, salt, eggs, wheat, or dairy.
• Simple swaps and flavor ideas to match your baby’s taste.
• A step-by-step double-bake method for safe, hard, crunchy biscuits.

When my kids started teething, I spent way too much time in the baby aisle reading labels. Most of the teething biscuits I found had added sugar, refined flour, or ingredients I couldn’t pronounce. I wanted a snack I could trust, so I started testing my own at home.

What finally worked was a banana and oat dough that I roll thin and bake twice. Ripe bananas sweeten the dough on their own, and oat flour gives the biscuits enough strength to hold up to lots of chewing. It took several batches to get the texture right, but now it comes out the same every time.

These became a staple in our house. During teething weeks, I kept a jar on the counter and handed one over whenever my baby got fussy. My kids still ask for them now that they’re older because they like the mild banana taste and the crunch.

🥘 Ingredients

I kept this ingredient list short on purpose, so every item has a job.

Rolled Oats: I grind rolled oats into a fine flour that forms the base of the dough and gives the biscuits their firm structure. When I need the recipe to be gluten-free, I buy certified gluten-free oats, since regular oats can pick up wheat during processing. Substitutes: I can use store-bought oat flour (2 cups, since it’s more packed), oat baby cereal (2 cups), or quinoa flour (2 cups) as replacements. I don’t recommend all-purpose flour for this recipe.

Melted Coconut Oil: I add coconut oil to bind the dough and keep it moist enough to roll out without cracking. I use refined coconut oil so the biscuits don’t taste like coconut. Substitute: I can use melted unsalted butter (2 tablespoons) as a 1:1 replacement if dairy isn’t a concern.

Vanilla Extract: I like to add vanilla to round out the banana flavor, which makes the biscuits taste sweeter without any sugar. Substitute: I can use alcohol-free vanilla (1 teaspoon) as a 1:1 replacement, or leave it out.

Ripe Bananas: Bananas are the only sweetener in this recipe and the main source of moisture. I use 2 small ripe bananas (or 1 large), totaling 6 ounces in weight. I pick bananas with lots of brown spots on the peel because they’re the sweetest and mash the smoothest. Note: I never add honey, maple syrup, or other sweeteners. Honey isn’t safe for babies under 12 months because of the risk of infant botulism.

🔪 How To Make

This recipe comes down to four steps: blend, roll, cut, and bake twice. Here’s how I make it:

Preheat Oven And Blend Oats: I preheat my oven to 350 degrees Fahrenheit, then pulse the rolled oats in my food processor for 2 to 3 minutes until they turn into a fine powder.

Form The Dough: I add the melted coconut oil, vanilla, and bananas to the oat flour and blend until a soft dough forms. It should hold together when I press it between my fingers.

Roll Out The Dough: I place the dough between two sheets of parchment paper and roll it to ¼ inch thick.

Cut Into Sticks: I peel off the top sheet of parchment and cut the dough into 36 even sticks. Sometimes I use cookie cutters for fun shapes instead.

Bake Twice: I slide the parchment onto a baking sheet and bake for 12 minutes. Then I run a knife along the cut lines, separate each stick, and bake for another 10 to 15 minutes until they’re firm and lightly golden.

Cool: I let them cool on the baking sheet, then transfer to a wire rack. They must be completely cool before storing.

📖 Variations

After making batch after batch, I started changing up the flavors to keep things interesting. These are the three versions my kids liked best:

• Pumpkin Spice: I add ¼ cup pumpkin puree and ½ teaspoon pumpkin pie spice to the dough for a fall version. ¼ cup sweet potato puree works in place of the pumpkin.
• Warm Spice: I pick one spice, like cinnamon, ground ginger, or ground nutmeg, and add ¼ teaspoon to the dough.
• Peanut Butter: I add 1 tablespoon of powdered peanut butter to the dough. This version isn’t safe for any baby or child with a peanut allergy.

🍽️ Serving Suggestions

Most days when my kids were little, I would hand my baby a biscuit on its own between meals, but it also works as the crunchy part of a small snack plate. When my kids were learning to feed themselves, I’d serve one next to a spoonful of avocado puree or pear puree. For a heartier mini meal, I pair it with my easy lentils for baby or sweet potato baby food.

🧊 Storage Directions

Room Temperature: I store fully cooled biscuits in an airtight container in a cool, dry spot for up to 2 weeks. Important: If I store them while they’re still warm, the steam softens them and they lose their crunch.

Freezing: I freeze them in freezer-safe containers for up to 3 months.

Re-crisping: I let frozen biscuits thaw at room temperature for about 15 minutes, then warm them in a 200 degree Fahrenheit oven for about 5 minutes until they’re crisp again. I let them cool before serving.

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