Homemade Teething Biscuits

a plate of baby teether biscuits surrounded by cinnamon sticks, a bowl of prunes, eggs, and a rolling pin

4.78 from 18 votes

There are a lot of teething crackers in the baby food aisle, but we have a feeling you’ll love our recipe because it’s made with whole foods and we cleverly use iron fortified infant cereal to make sure your baby gets in a bit of iron!

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Cuisine: American

Servings: biscuits

Calories: 54kcal

Author: Jessica Penner & Nita Sharda

Ingredients

1 cup whole wheat flour
¾ cup iron fortified infant oat cereal see note
⅓ cup ground flax seeds
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon ground cloves
½ cup prunes
2 eggs
1 tablespoon blackstrap molasses

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a medium sized bowl, whisk together the flour, infant cereal, flax seeds, baking powder, and spices.
Remove any pits from the prunes.
Place the prunes, eggs, and molasses in a mini food processor and blend until semi-smooth.
Stir the wet ingredients into the dry. Roll up those sleeves and use your hands to mix everything into a smooth dough.
Place wax or parchment paper on your counter and sprinkle some flour on it.
Place the dough on the paper then flip it over to flour both sides.
Sandwich it with another piece of wax paper on top.
Roll until ~¼” thick. If you notice the dough sticking to the paper, then flour it a bit more.
Cut into strips or use your favourite cookie cutter shapes to cut out the cookies. Re-rolling the dough with the scraps leftover from the cutouts.
Bake for 15 minutes. Turn the heat down to 300°F. Flip each cookie over and bake another 10 or so minutes. The cookies are done when they are hard and no longer dough-y.
Keep the cookies in the cupboard or freezer and lightly toast before serving to your baby!

Video

Notes

Infant cereal: Any type of iron-fortified cereal should work: rice, oat, wheat, etc.

Nutrition