Homemade Teething Biscuits (Easy & Healthy!)

If you’re the parent of a teething baby or toddler, these healthy homemade teething biscuits are your new best friend. They are so easy to make with a just a handful of ingredients!

Are Teething Biscuits Healthy?

Teething biscuits are designed to be chewed on by babies to help alleviate the discomfort of teething. They are usually made with soft, easily digestible ingredients such as wheat flour, rice flour, and oats. Although not a substitute for nutritious meals and snacks, they can be a healthy part of your baby’s diet.

Parents and caregivers should supervise babies while they are eating teething biscuits and avoid giving them to very young babies who may not yet have the ability to chew solid foods safely. Teething biscuits can also pose a choking hazard if they break into small pieces, so it is important to make sure that the biscuit is soft enough to be easily chewed and that the baby is not left alone while eating it.

However, those brand new, beautiful baby teeth can wreak havoc on their gums.. and teething biscuits can be a lifesaver when it comes to soothing sore little mouths! Many teething biscuits on the market are either a little over-priced or had some extra ingredients I didn’t necessarily want, like sugar, salt, or dairy milk.

I learned quickly how easy it is to make my own. These healthy homemade teething biscuits are portable and you can make a batch and freeze them ahead of time, which is great for when a tooth unexpectedly starts poking through. I love these because there are only 3 primary ingredients, and you can add different flavorings to keep things interesting. They’re soft enough to chew without hurting a sore mouth, but can stand up to plenty of drool!

Ingredients for Homemade Teething Biscuits:

• Oats– you will want to use regular rolled oats
• Banana– a ripe banana works best. It will puree better and add sweetness.
• Coconut Oil– this is used as a binding agent, and gives the biscuits a creamier texture. Coconut oil is also believed to have soothing and pain-relieving properties.
• Cinnamon– for flavor; this ingredient is optional.
• Vanilla Extract– also for flavor. You can play around with the seasonings!

How To Make Homemade Teething Biscuits:

1. Blend the oats into a fine powder using a food processor.
2. Add banana, coconut oil, cinnamon and vanilla (or any other flavor combination you are using). Pulse until all of the ingredients come together into a dough.
3. Divide the dough into 12 balls. Shape each piece into a rounded, baton shaped biscuit roughly 1-inch thick and 4-inches long. Make sure there are no sharp edges!
4. Place on a parchment lined baking sheet. Bake at 350 degrees for 10 minutes. Flip each biscuit and continue baking for an additional 5-10 minutes or until the edges are golden and the center is set but not too crunchy.
5. Cool completely before serving. Store in the freezer or at room temperature in an airtight container.

Notes on the recipe:

• For the best oat flour… To make oat flour, you simply measure out the oats and then puree them in a blender or food processor. The finer you blend the oats, the more smooth your final texture will be in the teething biscuits.
• Change up the flavor! These are fairly bland as is. My children liked them plain like this, but sometimes we’d add a pinch of cinnamon, ginger, or nutmeg, or 1/4 tsp of vanilla extract to the recipe. You can also add 1 Tbsp raw cacao or unsweetened cocoa powder to the recipe. For a savory version, you can use olive oil instead of the coconut oil and add in some spices and fresh or dried herbs. Start small and work your way up!
• Choose the right shape. I can get about 12 teething biscuits out of this recipe. You want them to be several inches long (long enough for your child to hold onto them) and fairly thin. Please be sure you round out the corners, as sore little mouths won’t want any sharp edges poking their gums!

More Baby-Friendly Recipes To Try:

• Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat.

• In a food processor (or blender), blend the oats into a very fine powder.

• 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.

• 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.

• 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.

• (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).

• 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.

• Allow to cool completely. Store in an airtight container at room temperature, in the refrigerator, or the freezer.

Calories: 80kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 1mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg