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Make Your Own Healthy
Teething Biscuits at Home

Even if you're no Martha Stewart, you can easily make your own teething biscuits at home. And since you're making them, you can control what's in them. Take out the sugar. Up the fiber.

Your baby won't know the difference. He'll be happily gnawing away, giving those sprouting teeth the exercise that makes teethers happy.

As with any food you are offering your infant, always keep him within your sight as he gnaws. The cookie should be hard enough to gnaw on, but easily dissolved with drool. That way, if a piece breaks off, it can slide safely down his throat.

These biscuits will be M-E-S-S-Y. Bring a bib, prepare yourself for messy fingers, messy mouth, and an onslaught of general nastiness. Keep a wash rag at the ready, and you'll survive easily. (A camera would be good to have around as well!)

Rather than give you one recipe and send you on your way, I've included three recipes you can try for yourself. These recipes have been time-tested by mothers just like yourself and have come out winners.

As with any recipe, I recommend experimenting with various age-appropriate add-ins like flaxseed or other grains. Ground flaxseeds provide baby an extra brain-boosting dosage of omega 3 fatty acids and are a great add-in. (Babies as young as 8 months can enjoy the benefits of ground flaxseed in their diet!)

If you have a history of gluten allergies in your family, I do not recommend making these until after your baby's first birthday. Or, if you've found a gluten-free teething biscuit recipe, email me and share it with others.

Donut-Shaped Teething Biscuits

These teething cookies are shaped like a wheel, with a hole in the center. Perfect for little hands to easily grab and carry around.
teething biscuits 1
A messy baby is a happy baby.
{Photo by dmhergert}



  • 1 1/2 cups unbleached flour
  • 1/2 cup whole wheat flour
  • 1/2 cup maple syrup
  • 3 Tbs applesauce


Preheat oven to 300. Place all the ingredients in a medium bowl and mix with a wooden spoon until they just come together. Dust the counter lightly with flour and knead the dough until smooth, around 3 minutes.

Roll with a rolling pin until around a half- or quarter-inch thick. Invert a round glass and cut out circles in the dough. Cut out a circle in the middle with a donut hole cutter, or a steel napkin holder.

Transfer the cookies to a greased cookie sheet and bake until barely browned (around 35 minutes). Let them cool completely on the sheet overnight to get very hard.

Makes about 1 dozen teething cookies. Store in an airtight container for 2 weeks.

Banana-Flavored Teething Biscuits



  • 1 cup whole wheat flour
  • 1 cup dry infant rice cereal with bananas (also try millet or oatmeal baby cereals for babies older than 7 months)
  • 3 tablespoons cooking oil
  • ice water


Preheat the oven to 425. In a medium bowl, mix together the flour and infant cereal. Slowly stir in the oil, adding in a little ice water a quarter-cup at a time until the dough begins to form a ball. Flour your counter and roll the dough out until 1/2 inch thick. Cut into fun shapes or bricks.

Bake in the oven on an ungreased cookie sheet for 10-12 minutes or until slightly browned. Cool completely, leaving out overnight to get as hard as possible.

Makes about 1 dozen teething biscuits. Store in an airtight container for 2 weeks.

Vanilla Teething Cookies

As you may have caught in my article on natural teething remedies, vanilla is a century-old remedy used as a calming agent and stomach-soother. That makes these teething cookies twice as effective.

Because this recipe involves eggs, I don't recommend making it for babies under 1 year old. (However, you can alter the recipe for babies older than 7 months by using only the egg yolk, and adding some water or oil).

A Matter of Language

Zweiback is German for "twice baked".
Biscotti is Italian for "twice baked".


Should you make your infamous
Mocha-Almond Double-Chocolate Biscotti
as teething biscuits?

I'd vote No.



  • 2 eggs, beaten
  • 1 cup sugar
  • 1 1/2 tsp pure vanilla extract
  • 2 to 2 1/2 cups flour (experiment with ratios of whole wheat and unbleached white)


Combine the eggs, sugar, vanilla and flour in a large bowl, mixing until forms a ball. Roll out onto a floured surface until it is about 1/4-inch thick. Cut into fun shapes or easy-to-hold "sticks".

Place onto a lightly greased cookie sheet and leave them out overnight or for 10 hours. Bake at 325 for 17 to 20 minutes until lightly brown. Cool completely.

Makes about 1 dozen teething biscuits. Store in an airtight container for 2 weeks.

Homemade Zweiback Teething Biscuits

For you uber-bakers out there not terrified of yeast, I offer this humble version of zweiback toast.
teething biscuits 2


  • 1 pkg dry yeast
  • 1/4 cup warm water
  • 1 cup milk
  • 4 cups all-purpose flour (unbleached is best, or try a blend of whole wheat and regular)
  • 1 egg, beaten
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1 tsp pure vanilla extract


Sprinkle the dry yeast into the warm water in a mixing bowl, stirring slightly to dissolve. Let the mixture sit for a few minutes (you should see some bubbles forming).

Heat the milk up to the boiling point, but do not boil (called scalding the milk). Let it cool down until it's lukewarm. Add the milk and 2 cups of the flour to the yeast, mix together with a wooden spoon. Place trash bag upside down over the entire mixer and let it sit for 1 hour. It should appear light and bubbly (a sign the yeast is starting to feast).

Preheat the oven to 400. Remove the trash bag and add the remaining ingredients to the mixture. Turn on the dough hook (or use a wooden spoon) and mix until you have a medium-stiff dough (you may need to add flour). Remove the hook and cover the entire mixer again with an upside-down trash bag and let rise until it is doubled in size.

teething biscuits 3
{Photo by dmhergert}
Gently punch down the dough with a fist and turn out onto a lightly floured surface. Knead for 5 minutes. Shape into little buns, about 2.5 inches in diameter. Set those little buns on an ungreased cookie sheet, about 1 inch apart.

Bake in the oven (at 400) for 10 minutes. Lower the oven temperature (do not open or remove) to 350 and bake for an additional 15 minutes. Take them out of the oven and allow them to cool slightly.

Reduce the oven temperature to 300. Slice the buns into "sticks" the right thickness for your baby to gnaw on, without cracking the biscuit into two.

Lay the slices back onto the cookie sheet, and bake at 300 for 40 minutes or until slightly browned. (Some mothers flip them over halfway for even browning.)

This recipe makes 2 dozen sticks. Store in an airtight container for 2 weeks.

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With these four simple recipes, you can make your own teething biscuits and save those dollars for a rainy day (or a college fund!). As with any food, keep a close eye on your baby while he's gnawing.

If you see he has bitten off any larger chunks, that are not immediately dissolving, remove them immediately with your finger. These biscuits should be hard enough for him to gnaw on, but soft enough to dissolve into a paste inside his mouth.

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Teething Biscuit Recipes

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