Food + Wine

Homemade Teething Biscuits

My daughter is doing what I like to call, ‘thinking about teething’.  She doesn’t have any visible evidence of a tooth yet, but she is gnawing on anything within reach, drooling on anything within reach and I just have that mama hunch that it’s gonna be soon.  At every supermarket on the planet you can buy ‘biter biscuits’ or ‘teething cookies’ or even updated versions of those Zwieback toasts that many of us grew up on, (and by ‘updated’ I mean, sugar-ed and preservativ-ed).  Most of those products contain things I’m just not that comfortable giving my baby.  Things like white flour, white sugar, shortening, names of things I can’t pronounce…

So you could buy those and, regardless of what my tone seems, I will not judge you, OR you could make your own.  Now, when I started my research for making my own teething biscuits, I came across a lot of recipes.  A LOT.  And I was shocked at the ingredients in most of them.  Almost all of them contained the exact things I was looking to avoid in making my own!  So, I created a recipe that I am super psyched about.  There is nothing in here that I don’t feel comfortable giving my baby.  And the best part is, this recipe is so simple that it basically has 3 ingredients, in equal parts, and takes less time to prepare the dough than it takes to preheat your oven.

I decided to make this recipe using what a lot of new moms have in their cupboards anyway- baby cereal.  Now, I have taught you all how to make your own Baby Cereal and that works perfectly in this, but I would imagine many of you mamas out there have a half-used box of baby cereal that your baby has either grown out of or you just forgot about.  This would be a great way to use it up.  I also use oat flour in this recipe, which is a great alternative to wheat flour.  My daughter hasn’t had any wheat yet, but she has had plenty of oatmeal so I know it’s OK to give to her.  Your child may be different, so feel free to adjust this recipe to your baby’s needs.  And the third ingredient is fruit puree.  This one is up to you.  Use applesauce, pear puree, peach puree, prune puree, or any other type of fruit puree or fruit baby food that you have.  (If you’re following me and making your own in ice cube trays, you would need 8 cubes to equal 1 cup.  If you’re making your own and serving immediately, 1 cup equals 1 large pear, pureed.  But if you’re shy of 1 cup, add a bit of sterilized water.)

Here’s how you do it-

*PearRific OatTastic Teething Biscuits (or something a little less lame…)

(recipe makes 10-12, depending on the size you choose to make them)

-1 cup oat flour
-1 cup oat, barley, or brown rice baby cereal (if you don’t have any of these, use another cup of the flour.  They will just be a bit more dense.)
-1 cup pear puree 
-1/4 tsp ground cinnamon
-1/8 tsp ground allspice

–Mix everything well in a large mixing bowl, then spoon some dough onto a parchment-lined cookie sheet or use one of those silicone baking mats using a large spoon.
–Using wet fingers, press the dough down and shape into long, flat rectangles.  Remember that your baby will need to hold onto these, so make them in a shape and size that is easy to hold. (And don’t be too fussy about the looks of them, remember who you’re serving them to.) These do not rise, so the biscuits can be placed right next to each other.
–Bake at 350 for 30 minutes.
–Remove from the cookie sheet and transfer to a roasting rack or oven-safe cooling rack set on top of the cookie sheet.  Return to the oven and cook for another 10 minutes to crisp them.
–Cool on the rack for at least 30 minutes.
–Store in an airtight container at room temperature for 3 days or in the fridge* for 2 weeks.
These also freeze well.
(*giving these to your baby cold from the refrigerator or freezer adds an extra soothing element to their teething pain.)
(*I should note that I am not a doctor, nor do I pretend to be.  Ask your doctor before giving something new to your baby.  And please give these to your baby with careful supervision because they can break off into chunks depending on your baby’s strength…Also because once they combine with your baby’s saliva, these biscuits can be slippery little suckers.  See pictures below.)



whoops! (note the drool here…)




oh, you get it, mama!


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  • Reply Zoe September 28, 2011 at 3:28 am

    This is a great idea, Abby! Your little one is so lucky to have this freshly baked teething biscuits.

    Like the idea too that it freezes very well and comes in handy to relieve any teething discomfort.

  • Reply Everyday Champagne September 28, 2011 at 3:08 pm

    Thanks Zoe! She loves them (and I love giving them to her)!

  • Reply Everyday Champagne October 6, 2011 at 5:40 pm

    This is on my to do list! Elli has discovered store bought teething biscuits & is in love with them!!

  • Reply Quay Po Cooks October 7, 2011 at 12:22 pm

    Oh how I wish I can hold your little one. You are so wise to bake those teething biscuits yourself. It will definitely be much tastier. She is one lucky baby!

  • Reply Everyday Champagne October 14, 2011 at 3:39 pm

    Quinn- Oh my son loved those too!! They definitely saved the day many times back then!

    Quay Po Cooks- Thank you and welcome!

  • Reply Maria January 22, 2012 at 12:46 pm

    These are fantastic teething biscuits- thank you! I've searched high and low for something healthy that my little Luca (who is 7 months) could have- he's been gnawing on one for the last 20 minutes with his 2 teeth- perfect! – Look forward to trying more of your recipes! Maria and Luca from Donegal, Ireland

  • Reply Everyday Champagne January 22, 2012 at 1:08 pm

    Maria- this makes me so happy! Thank you so much for sharing your success with me, I'm so glad your little Luca likes them! I hope you have a wonderful day in Donegal!

  • Reply Stephanie Vaupel September 26, 2013 at 5:54 am

    I was wondering if you could make these into little bite size pieces so they'd be like puffs instead of a teething biscuit. If so, would you bake them for less time?

  • Reply Everyday Champagne September 26, 2013 at 9:24 am

    Hi Stephanie!! The thing about puffs is that they're puffed with air using machines and made with specific ingredients to allow that to happen. They're really not something that can be made easily at home with normal kitchen equipment. They can be cheated using whipped egg whites but…then there's the allergy factor!! And I really would not suggest making these any smaller or you would have a choking hazard, as these are dense instead of 'melt in your mouth' airy like those puffs.

    I hear ya though…I partially hated myself for buying my first child those puffs bc Gerber was the only brand who made them back then. Once my daughter came around, there were plenty of wonderful organic and better options so I didn't feel as bad!!

    Thank you for stopping by and I hope I helped…any other questions you have, let me know!!

  • Reply Horodyski Desert Rats June 13, 2014 at 8:11 pm

    I made these for my grandson, I will let you know if he likes them.. Thanks forbthevrevipe

  • Reply sophie stanley November 8, 2014 at 2:04 pm

    Hi I was wondering if I could use a different flower buckwheat perhaps? M

  • Reply Everyday Champagne November 8, 2014 at 2:43 pm

    Hi Sophie! You could definitely use another flour. Buckwheat has a stronger flavor so I can't vouch for the taste of it..but they should still set and firm up. As always, just be sure to monitor your baby to be sure! Let me know how they turn out!

  • Reply Anonymous December 3, 2014 at 1:34 am

    Hi, I was wondering if you could make these using mashed banana for the fruit. I like your recipe, and am excited to try it for my little one. Thanks!

  • Reply Everyday Champagne December 3, 2014 at 1:38 am

    Hi! Yes! You certainly could. I never tried it that way but there's no reason why you couldn't! I don't know how the texture would differ (if at all) so just be careful when you try them for the first time. Let me know how they turn out!

  • Reply Chew On This: 9 Homemade Teething Biscuit Recipes September 8, 2015 at 3:38 pm

    […] Pear-rific Oat-tastic Teething Biscuits: The name says it all – pears plus oats = awesome teething treats. Mix together oat flour, baby cereal, pear puree and allspice to make a sweet biscuit free of added sugar or salt. Find Everyday Champagne’s recipe and all you need to know here. […]

  • Reply Kristin February 24, 2016 at 3:01 pm

    Can I use rice flour instead of oat flour?

    • Reply Everyday Champagne February 24, 2016 at 3:28 pm

      Hi! I never made them with rice flour, so I can’t say exactly. But I do know that rice flour is a lot stickier than oat. So you may have some trouble with the batter.. I would feel that they would still bake out well and perhaps have a nice crisp to them due to the rice flour. Let me know if you try it and how it works out for you! Thanks for reading!

  • Reply Kayleigh May 22, 2016 at 5:31 am

    Hi. What age would you suggest these are suitable from? And can you provide conversions for the amount from cups to grams please?

    • Reply Everyday Champagne May 22, 2016 at 7:41 am

      Hi Kayleigh! Thanks so much for your interest in these for your little one! I would always talk to your baby’s doctor and follow his or her instructions on when to introduce finger foods. And Google has a great conversion tool that I recommend! (I’d certainly hate to send you a mis-typed version ;-). Thanks again and let me know how they come out!!

  • Reply Kassie May 22, 2016 at 6:17 am

    Hello.. looking forward to trying these. What age are these suitable for? And what sort of timeframe can they be frozen for?

    • Reply Everyday Champagne May 22, 2016 at 7:44 am

      Hi Kassie! Thanks so much! I would ask your doctor and have them tell you if your baby is ready for finger foods. And because of the lack of preservatives, I give these about 3 weeks tops in the freezer. Beyond that, and flavor and texture would be compromised. Thanks again and let me know how it goes!!

  • Reply kassie May 22, 2016 at 3:11 pm

    thanks. was planing to use a gluten free oat flour to avoid allergens such as wheat and place in a mesh dummy feeder. my daughter is 19 weeks today and is having some teething issues really bad. the fact she is 19 weeks is why i plan to use gluten free oat flour. she has started some small amount of food such as puree carrots which rather unceramoniously exploded in the microwave on defrost! Hahahaha!

    • Reply Everyday Champagne May 22, 2016 at 3:16 pm

      That’s exactly what I did! My kids have never had any wheat issues, but I just happen to like using oats instead of wheat in these. Most any grain will do, but I really enjoy the flavor oats bring (a mild sweetness). I’m so sorry your little one is in pain. That’s never easy for her (or you!). And honey… I’ve exploded far too many things to mention in my microwave ;-). Best of luck to you (and her!!). xo

      • Reply kassie May 22, 2016 at 3:24 pm

        thanks. better to be safe than sorry on the allergy front. dont want to give her an allergy by feeding her foods she may not be ready for as far as common allergies go like egg white, soya, nuts, dairy, wheat and so on. she had some calpol because the teething gel wont cut it and i thing shes got a slight cold because she has a runny nose so thats not helping her any. shopping tommorow and if i can post up a picture i will. i may replace the cinnamon with a little dried ground up ginger instead. as that might help her with some of her colic. two birds one stone so to speak. ill let you know if they are microwave friendly! just kidding!

      • Reply kassie May 22, 2016 at 3:25 pm

        P.S if i cant upload picture on comments ill post to you on facebook messenger.

        • Reply Everyday Champagne May 25, 2016 at 8:16 pm

          Sounds good! Thanks again for your interest 😉 Best of luck to you, Kassie!

  • Reply Apple Cinnamon Oatmeal Teething Biscuits | Dances with Diapers March 3, 2017 at 10:01 am

    […] I decided to make some teething biscuits. I found this awesome recipe, but as I didn’t have pear baby food I thought I’d change it up a bit. What a success!! […]

    • Reply Everyday Champagne March 7, 2017 at 3:38 am

      Oh, this makes me so happy! I love when this recipe reaches other children!! Mine are all grown up now, and whenever I get to see something like this… it really takes me back. I’m so glad Lucille loved them! (and the applesauce is perfect… I did that a lot as well 😉

  • Reply Tiff May 26, 2017 at 9:17 pm

    Great idea! I tried the recipe with spelt flour and banana purée. They looked good but after 30 min they were burnt and hard. I don’t know what went wrong. I think they are too hard for my 9 mo old to chew on.

    • Reply Everyday Champagne May 27, 2017 at 7:08 am

      Hi! I’m glad you tried the recipe! Spelt is a much harder grain than oats are, so it would produce a very dense and hard biscuit. Try it with the oat flour and see how it goes!

  • Reply Sally January 31, 2018 at 6:50 am

    Hey! Thanks for sharing such a simple recipe. I have some problems though. After baking them for 30mins they stuck to my parchment paper and I can’t get them off. When I broke the biscuits, the inside is still soft and very chewy. I tried drying them out in the oven at a lower temperature for an hour and it’s not much better. I had some pear purée from Heinz so I just used that and I used Bob’s Mills gluten free oat flour. Would be great if you could help. Thanks!

    • Reply Everyday Champagne February 1, 2018 at 3:50 am

      Hi Sally! Thanks so much for reading! Sooo sorry to hear you had troubles! I haven’t had anyone with this problem yet, but I know we can fix it 😉 Without being there with you, or knowing your oven, the possible things that come to mind are: maybe your oven temp wasn’t as it should be… maybe they needed to be cooked longer at a higher temp for your particular oven… sometimes parchment can be finicky, as can certain brands of prepared products, so… perhaps try a silicone mat instead (if you have one)… I know these need the ample cooling/resting time in order to firm up, but it sounds like yours were far too mushy even after baking. Hmm… maybe both the puree and the flour were too thin? I’m curious to know what your un-baked biscuits looked and felt like before baking. They should have looked like the ones in the picture, thick and easy to shape. If not, try adding more of your preferred oat flour brand and see how that works? When I make oat flour (just pulse rolled oats in a food processor / coffee grinder specifically for grains), it tends to be on the thicker side than a purchased oat flour that uses a large machine, and the same with pureeing fruit, but I know there have been a lot of great success stories out there with people using store-bought versions of both… It’s possible there was too much water in the puree? These are all just things that come to mind off hand, I hope it helps a little! *Please stay in touch and let me know how it goes! x

  • Reply 15 Healthy Teething Biscuit Recipes for Babies April 24, 2018 at 6:20 am

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