Homemade Baby Teething Biscuits Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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!
👩🏽🍳 Why I Love This Recipe
My recipe for baby teething biscuits was designed specifically for little ones with sensitive gums and can accommodate many special dietary needs. These crackers are egg-free, dairy-free, vegan, gluten-free, sugar-free, and also are free of the most common allergens for babies – no peanuts, wheat, soy, corn, egg, or fish.
I created these biscuits so that they have a sturdy texture, while also having a great flavor. The combination of oats and bananas creates a naturally sweet, crunchy biscuit that’s perfect for both teething and even baby-led weaning, without needing any added sugar!
And they’re easy for little hands to hold – since they are hard cookies, they allow your baby to suck and gnaw on them.
Not only does this help with teething, I also used it for when my kids needed to practice their pincer grasp to pick up smaller finger foods as infants (I would just break the biscuits into little pieces for them to pick up and eat).
My recipe has easy to follow steps, and the ingredients are both simple and affordable. It’s the perfect budget-friendly recipe for busy parents who don’t have a lot of extra time or money to spend on complicated recipes.
My baby cracker recipe is also great for making in big batches. The biscuits will keep in the freezer for months. You can always have a healthy snack on hand for your little one! Toddlers also happen to love the crunchy texture and mild sweet banana flavor of this baby teething biscuits recipe.
These baby teething biscuits became a favorite with my kids, and I’m so happy to share this simple and nutritious recipe!
Latest Recipe Video!
🥘 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.
💭 Expert Tips
My #1 Secret Tip for my baby biscuits recipe is to use exactly 6 ounces of ripe bananas. If the bananas aren’t precisely 6 ounces, the dough can become either too dry or too wet, affecting the final texture and consistency. Accurate measurements ensure that the homemade teething biscuits turn out perfectly.
Other Tips To Keep In Mind:
- Grinding The Oats Turns Them Into Oat Flour: Measure out the whole oats and transfer to a food processor or blender, and blend until the oats resemble a flour-like consistency. Use rolled oats, do not use steel cut oats.
- Make Sure Your Oats Grind Into A Fine Powder: I recommend using a high powered blender for a super fine consistency. If the oats aren’t a fine powder, you may have issues with the dough — if the oats are still somewhat formed they’re less likely to absorb the liquids, resulting in a dry dough.
- Roll The Dough Thin: If your dough has been rolled thicker than ¼ inch in thickness these homemade teething rusks will take longer to bake.
- Cool Completely: Make sure you let the sticks cool completely on the baking tray once they’re out of the oven to make sure they don’t end up being chewy (you want them to be crunchy). Make sure that your biscuits are fully baked and hard so that they are not a choking hazard.
- No Sugar Needed: There’s no need to add any sweetener to these biscuits as they are naturally sweetened by the ripe bananas.
- Get Creative: If you’d like, you can use a cookie cutter to make different shapes.
- Note On Allergies: These grain-free teething biscuits have allergy friendly ingredients when it comes to the most common allergens for babies. However, some babies may still be allergic to oats, coconut, or bananas for example, so this baby teething biscuits recipe isn’t going to cover every single potential allergy (keep that in mind when making these for your baby!)
📖 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.
❓Recipe FAQs
What age can you give your baby teething biscuits?
Homemade baby biscuits for teething can be given to little ones once when their teeth begin to bud. This usually occurs between the ages of 4 to 12 months. Most babies begin teething around 6 months of age. Always ensure the biscuits are hard enough to avoid any choking hazard and supervise your baby while they are eating.
Why are my biscuits chewy instead of crunchy?
When making my baby teething biscuits recipe it’s important to make sure that you bake them long enough and let them cool completely on a cooling rack. If they are still soft, you might need to bake them a bit longer.
How do I know when the biscuits are done baking?
These healthy homemade teething biscuits for babies should be firm to the touch and cooked through when they’re done. Baking times may vary slightly, so check at the 10-minute mark and adjust as needed.
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📋 Recipe Card
🎥 Watch How to Make It
Homemade Baby Teething Biscuits Recipe
My super easy homemade teething biscuits are made with only 4 wholesome ingredients. They are healthier than store-bought, vegan, gluten free, and so easy to make!
Servings: 36 biscuits
Calories: 33kcal
Ingredients
- 2 ½ cups rolled oats
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 small ripe bananas or 1 large ripe banana (should be 6oz total in weight)
Instructions
- Preheat the oven to 350 degrees F or 170 degrees C.
- Place the oats into a food processor and blend to form a fine powder.
- Add all other ingredients and blend until a dough has formed.
- Remove mixture from the food processor and roll in between 2 sheets of parchment paper to approx. ¼ inch thick. (Note: it's really important to get it to ¼ inch thick – if the dough has been rolled thicker than 1/4 inch in thickness it will take longer to cook).
- Remove the top layer of paper and cut into 36 evenly sized sticks.
- Place the sheet of cut teething sticks onto a baking sheet and bake for 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.
- Remove and cool completely on the baking sheet before transferring them to a cooling rack. This is important to make sure they don't end up being chewy vs. crunchy!
Notes
- Store teething sticks in a cool dry place in an airtight container. It will keep for a couple of weeks.
- There’s no need to add any sweetener to these homemade teething biscuits as they are naturally sweetened by the ripe bananas.
- Making your own oat flour is simple. Measure out the whole oats and transfer to a food processor or blender. Use rolled oats, do not use steel cut oats. I recommend using a high powered blender for a super fine consistency. If the oats aren’t processed to a fine powder, you may have an issue with the dough — if the oats are still somewhat formed they’re less likely to absorb the liquids, resulting in a dry dough.
- Use an oat baby cereal or oat flour if you don’t have rolled oats.
- If you’d like, you can use a cookie cutter to achieve different shapes.
- Make sure that your biscuits are baked and hard so that they are not a choking hazard.
- These grain-free teething biscuits are great for young ones as they have allergy friendly ingredients.
Nutrition
Serving: 1biscuit | Calories: 33kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g
Can I skip the vanilla extract?
Hi Sue! Yes you can skip it – it’s mainly just to add flavor, so the biscuits will taste different without it but they should still turn out ok!
Hi, I’m confused. Do you cook them for 12 mins then again for 10 to 15 mins as per written recipe? Video only shows them being cooked once. Thanks Tiska
Hi Tiska! Yes you have to bake them twice – I can see why that wasn’t super clear in the video, but yes, you want to bake them for 12 minutes and then again for 10-15 minutes (following the directions in the recipe card). Hope that helps!
My baby (who has a bunch of allergies) loves these crackers as a snack!! I also munch on them too (: I tried the original recipe which was yummy, but have also used one banana and a cup of pumpkin purée which was also a hit.
Aw yay!! I’m so happy to hear that! 🙂 Love the modifications you made too!
Hi Anjali Shah,
Thank you for the recipes. I saw you are using TM 6 to grind all the ingredients. May i know what is the speed and duration to grind the oat to make it powder and when you put the next ingredients, what is the speed and duration too? Mind to share it in tm6 recipe?
Hi Diana! 30 seconds at speed 10 should turn the oats into oat flour! Hope that helps!
Love the recipe, but my wet ingredients for some reason weren’t enough to form a dough? I used 2 big bananas instead of 1 but it was still super dry …. can I add a touch of water?
Hi There! Yes, I would try adding a little bit more water and let me know if that works!
So we can use some other oil or butter instead of coconut oil?
Hi Noor! I haven’t tested this with olive oil or butter, but I would imagine that avocado oil or olive oil would both work! If you try it with one of those substitutes let me know how it turns out!
Why can’t you used steel cut oats?
Hi Rachael! The texture of steel cut oats doesn’t typically blend down well into a fine powder for your oat flour to have the right consistency, which is why I recommend using rolled oats for this recipe. Hope that helps!
My dough is too powdery, what can I add so the dough sticks together?
Hi Erika! Try adding a little bit more water and let me know if that helps!
Very simple recipe. However, are they supposed to be soft or hard in texture? Mine came out soft.
Hi Nae! Glad these turned out well! They are supposed to be slightly crispy on the outside and soft-ish on the inside, making them easy for babies to gnaw on. If you want them to be harder you can just bake them for longer!
How old should the baby be to eat these?
Hi Emily! These are great for babies aged 6 months and up. Essentially, once your baby has started solid foods, and has been exposed to the ingredients in these biscuits (coconut oil, bananas, oats, etc.) separately and you have confirmed no allergies, and your baby can gum foods easily on their own / your pediatrician says that your baby is good to move away from purees, these crackers are a great option! Hope that helps!
Mine came out chewy, what do I need to adjust next time? My batter was super sticky so I added more oats thinking maybe my bananas were too big? I also tried cooking longer and that didn’t help. I want to try again because I love the ingredients
Hi Ari! That is so strange! I just retested this recipe and it turned out fine for me. I would recommend adding more oat flour next time (so don’t add the oats whole, grind them into a flour or add store bought oat flour if your dough is too sticky). It very well could be that your bananas were just too big! If you try it again let me know how it turns out and if it still doesn’t turn out well I’ll remake it with a video of how I’m doing it and I’ll send it to you!
How long are these good for. If I make them on Saturday how long will the last.
Hi April! These should last for at least 4-5 days in an airtight container!
Made these for a friend’s baby. Even MY big kids (11 & 7) like them!
Aw yay! I’m so happy to hear that Jessica! My big kids (8 & 5) love these too haha!
So easy to make. Love the recipe.
Thanks Rachna! 🙂
My kids love these! Will definitely make again! Thank you. 🙂
Aw yay! So happy to hear that Kristen!
Better than store-bought and so much more wholesome! Love these!
Totally!! Thanks Gail!
I have everything I need for this dish, can’t wait to make it this weekend!
Yay!! I hope your little one loves it!
I’m so glad you didn’t add sugar or salt. Perfect for older babies
Totally! There is no need for sugar or salt in babies’ diets! 🙂