Apple Cinnamon Baby Teethers

Jan 19th

I looked back at a few dinners on this blog from PB (pre-baby). I had no qualms about taking on a super involved recipe with tons of ingredients and steps – why not, I had the time and energy. Well I’ve always strived to keep this as authentic as possible, and all I have to share right now is a “cookie” that no one should eat except a teething baby, because it’s free of sweeteners. This means that this recipe only applies to probably 1 percent of you. 

Teething was no biggie for my daughter, as opposed to Leo who has been gnawing on anything and everything since birth. He has to sit through meals as Tessa and I eat and while a whisk or baby spoon used to suffice, now he’s wanting the real deal. I spoon him fruit and veggie purees but the kid wants to chew. Rice cakes were my first thought and while he loved them, they disintegrated to sticky bits of impossible-to-clean particles. I figured I could make a cookie full of healthy (and safe) ingredients with no sugar. These come together quickly and smell delicious while cooking. Your baby will love them but the rest of the family? Not so much. Every baby is different but I wouldn’t give these to yours until they’re gumming up some chunkier foods – thus reducing any choking risks.

If you store them in the freezer they will soothe sore gums as well as take longer to break down. These will soften as your baby gums away but stay close as with any first solids, a broken-off chunk could pose a choking risk. They’re also highly adaptable. Instead of grinding the oats, feel free to use any “baby cereal” you have on hand. You can use butter for the coconut oil, and the same amount of mashed banana for the applesauce. Don’t have any cookie cutters? Use the rim of a drinking glass, or cut into sticks by slicing a grid pattern into your dough with a pizza wheel.

Baby Teether Cookies

Makes about 30, depending on shape used

1 c. oats

1 c. whole wheat flour (or a whole grain flour of choice)

1 1/2 tsp. cinnamon

2 tbsp. coconut oil

1/2 c. natural applesauce

1/4 c. water

1. Preheat oven to 425 degrees and line baking sheet with parchment or silpat.

2. In a food processor or blender, process oats until ground to a fine powder. You could also use purchased rice, oat, or multigrain baby cereal. 

3. Add flour and cinnamon and pulse to combine.

4. Add coconut oil and pulse to combine. Add apple sauce and water and process until mixture comes together as a dough. If you don’t have a food processor, melt the coconut oil and stir into dry ingredients with apple sauce and water until combined.

5. Lightly flour the countertop with whole wheat flour and roll dough to 1/8 inch thickness. Cut with a cookie cutter of choice and transfer to prepared baking sheet using a floured spatula. No need to space cookies very far, they will not spread.


6. Bake for 15 minutes. Let cool completely on wire rack. Store in freezer.



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