Really? This is how I’m choosing to spend my (rare) spare time? On teething biscuits? What has happened to me? Something about motherhood just sucks you in and you’re a bit surrounded by it. I like to cook and I become a bit obsessive about trying to delight the taste buds of the newest family member. When you’re feeding a tinyhuman something that they’ve never had before, it’s exciting to watch the reaction to that first taste. A wrinkled nose? Delighted squeal? It becomes something that I get such a kick out of watching.
In searching for recipes for teething biscuits, I had a few criteria. I didn’t want added sugar. I’m not quite ready to introduce wheat, so flour is out. That leaves few options. These things sound like the could be analogous to dog biscuits. However, I promise that they’re not. They’re surprisingly good. Like – “I ate 3 of them” just to make sure kind of good. And there may have been a fourth later on that day. They’re more or less cookies for babies. But they lack all of the traditional cookie ingredients.
A whirl in a food processor. Plus, you get to use up the remains of that awful rice cereal that your baby won’t eat anyway. Hint – if you have a baby and are about to start rice cereal for the first time, buy the smallest size you can find! It’s so bland that babies can’t even handle the boringness of it. However, it has a texture that can fortunately stand in for flour. I also used some oatmeal cereal, coconut oil, a banana and 4 oz of pureed baby food. This is where that flavor can get quite creative. I went with banana and vanilla pears. You could certainly try other combinations. Cinnamon apple pumpkin biscuits would be great in the fall. Or maybe peach mango for the summer.
Combine all ingredients in a food processor until well-blended. Refrigerate for 30 minutes+. Turn out onto a smooth surface to roll out. The dough itself is not exactly sticky, but it is quite wet. You can use a bit of rice or oatmeal cereal to keep the dough from sticking. Roll out and cut small shapes with a cookie cutter or glass.
Bake at 425 for approximately 20 minutes, turning over half-way through baking. If you’d like a softer cookie, aim for about 12-15 minutes. For a firmer teething biscuit, 20-22 minutes.
Allow to cool. These can be frozen.