Best 4 Toddler Teething Cookies Recipes

HEALTHY HOMEMADE TEETHING BISCUITS

Steps:

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

TEETHING BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the egg, honey, molasses and vanilla until well blended. Combine the whole-wheat flour, dry milk, soy flour and wheat germ; stir into the molasses mixture until a smooth dough forms. On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut in to finger length strips, and place onto an ungreased cookie sheet.
• Bake for 15 minutes in the preheated oven, until firm. Cool and store in an airtight container at room temperature.

TODDLER TEETHING COOKIES

Steps:

• Cream together shortening and sugar until light and fluffy. Add molasses, vanilla, egg yolk and mix well. Stir in dry ingredients and mix until well incorporated.
• Roll out 1/4" thick and cut into 1"x1/2" strips.
• Bake in preheated 350 degree F oven for 15-20 minutes.
• Store in airtight container for 1 week or in freezer upto 3 months.

BABY TEETHING COOKIES

Steps:

• Combine flour, dry milk, wheat germ, baking powder, cinnamon and salt in a large bowl.
• Beat sugar and oil together in another bowl. Beat in the egg and orange juice at high speed, beating for 1 minute.
• Slowly add the flour mixture to make a stiff dough.
• Refrigerate for 1-2 hours.
• Preheat oven to 375*. When ready to bake, place dough on a lightly greased cookie sheet and flatten. Roll the dough out to within 1" of the pan's edge.
• Cut the dough into 2" x 3/4" bars (no need to separate).
• Bake for 15 minutes, or until golden brown.
• Remove from oven, and re-cut along the same bar lines.
• Return to the oven, turn off the heat, and let sit in the oven until the oven is cool (this will crisp up the cookies).