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These healthy homemade teething biscuits are made with simple, nourishing ingredients and designed specifically for babies learning to chew. They’re firm enough to soothe sore gums but soften safely with saliva, making them ideal for baby-led weaning and early self-feeding. No added sugar, no salt, just wholesome ingredients you can feel good about.
Why You’ll Love These Teething Biscuits
- Made with real, nutrient-dense ingredients – Sweet potato, oats, and chia seeds provide fiber, healthy fats, and important vitamins for growing babies.
- No added sugar or salt – Unlike many store-bought teething biscuits, these rely on natural sweetness and whole foods. Here’s everything you need to know about sugar for babies and toddlers.
- Designed for little hands – Easy to hold, encouraging self-feeding and fine motor development. See this post for more of the best baby finger foods.
- Firm for teething relief, but safe – They start out sturdy but soften as baby gums on them.
- Freezer-friendly and meal-prep approved – Make a batch and have soothing snacks ready whenever you need them. For more inspiration, check out these favorite healthy baby snacks. These also serve as a delicious breakfast. See my collection of 50 breakfast ideas for babies.
As a pediatric dietitian and mom, I love recipes that serve two purposes: nutrition and skill development. These teething biscuits support both.
“This was such a hit with my 8 month old. Tried it last week and already planning on another batch because my husband and I found it yummy too 😅 Thanks for this wonderful recipe.” – Sathya K S
Store-bought teething biscuits are convenient, but they are expensive and many contain added sugars (here’s everything you need to know about sugar for babies and toddlers), additives, and preservatives.
Most definitely take a close look at the ingredient lists and nutritional information to choose the best one.
An alternative is to make these teething biscuits at home!
What Are Teething Biscuits?
Teething biscuits are firm, baby-safe crackers designed to soothe sore gums while encouraging chewing practice. Unlike traditional cookies or biscuits, they should:
- Be firm enough to resist breaking into choking hazards
- Soften gradually when exposed to saliva
- Be made from simple, whole-food ingredients
Homemade teething biscuits give you full control over texture and ingredients.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Oats – You can use rolled oats or quick oats and pulse to make your own oat flour.
- Sweet potatoes – adds great texture, flavor, and nutrition. I like to cook in advance so it’s one less thing to do the day of. Ripe bananas work well too. If you’re new to serving sweet potato, I share everything you need to know in my complete guide to sweet potatoes for babies, including preparation methods, texture tips, and age-appropriate serving ideas.
- Chia seeds – provides a boost of fiber, protein, and healthy fats and adds texture. See chia seeds for babies for more of the health benefits and how to introduce safely.
Substitutions
- No oats? You can use any whole grain flour of choice, like whole wheat or spelt flour. Almond or coconut flour will NOT work.
- No sweet potatoes? Equal amounts of mashed banana, unsweetened apple sauce, pumpkin puree, or any leftover puree will work!
- Dairy-free? Replace butter with coconut oil or avocado oil.
- Gluten-free – For gluten-free needs, use certified gluten-free oats.
How to Make Teething Biscuits at home
Step 1: Add oats to a food processor and blend until they turn into a fine flour.
Step 2: Blend until they turn into a fine flour.
Step 3: Add the rest of the ingredients.
Step 4: Blend until a dough forms.
Step 5: Using a rolling pin, roll out the dough between two pieces of parchment paper to 1/4 inch thick.
Step 6: Cut into rectangles (I like to use a pizza cutter) or circles or any shapes you wish using cookie cutters. You want them to be easy for little hands to grab.
Simply lift the bottom parchment paper with the cut out biscuits and transfer to a baking sheet. Bake at 350°F for 25 minutes, flipping halfway through, until golden brown. Cool on a cooling rack for at least an hour.
Expert tips
- Shape them long and thick. Make the biscuits about the length and width of two adult fingers. This makes them easier for little hands to grip and harder to break into small pieces.
- Allow the biscuits to cool completely after baking. They will continue to firm up as they cool, which helps create the right texture for teething.
- For extra soothing relief on heavy teething days, freeze the biscuits for at least one hour before serving. This allows your baby to gnaw on them longer while they slowly soften.
- The biscuits will continue to soften and melt as your baby chews and gnaws on them. Be sure to stay close to your baby and remove any large pieces that break off, as needed.
- On days when your baby is not teething, I suggest microwaving the biscuits briefly so they will be nice and soft.
- Try spreading on some thinned out peanut butter, yogurt, or a fun dip to boost flavor and nutrition. They’re a great finger food you can serve at any time of the day.
Teething Biscuits FAQs
Store cooled biscuits in an airtight container for 3 days at room temperature or up to a week in the refrigerator.
I highly recommend freezing them and serving straight from the freezer for teething babies. Otherwise, reheat in the microwave until soft.
You can offer starting at around 6- 8 months old of age, once they have started to eat solids foods and have developed the ability to pick up and hold foods. It’s important to always supervise them closely and make sure they are sitting upright to prevent choking.
Teething biscuits can vary in their nutritional value depending on the brand and ingredients used. Many contain added sugar or other less healthy ingredients.
Look for those made with minimal, wholesome ingredients and no added sugar or salt. These homemade teething biscuits are a great option.
You can bake slightly less for a softer biscuit. Bake a few minutes longer for extra firmness. If dough that feels too dry, add a small amount of sweet potato or oil.
Additional Resources for Feeding Babies
- Baby-Led Weaning Made Easy
- Best foods for 6 month old baby
- Best foods for 8 month old baby
- Best foods for 1 year old
- BLW recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Teething Biscuits
Video
Equipment
Ingredients
- 2 cups rolled oats (200g)
- 1 cup mashed cooked sweet potatoes (220g)
- 2 tablespoons butter, melted
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Add oats to a food processor and blend until they turn into a fine flour. Add the rest of the ingredients and blend until a dough forms.
- Using a rolling pin, roll out the dough between two pieces of parchment paper to 1/4-1/2 inch thick.
- Cut into rectangles (I like to use a pizza cutter) or circles or any shapes you wish using cookie cutters. You want them to be easy for little hands to grab.
- Simply lift the bottom parchment paper with the cut out biscuits and transfer to a baking sheet. Bake for 25 minutes, flipping halfway through, until golden brown. Cool on a cooling rack for at least an hour.
- Freeze for at least an hour before serving.
Notes
- Store cooled biscuits in an airtight container for 3 days at room temperature or up to a week in the refrigerator.
- I highly recommend freezing them and serving straight from the freezer for teething babies. Otherwise, reheat in the microwave until soft.
Made this with banana and it was a bit! Baked it a bit longer so it could get harder and it really helped my teething toddler.
Awesome recipe, my LO loves them! Thanks for sharing nutritious homemade recipes!
Great recipe! My LO loves these. Wondering if baby fortified oat cereal would work in place of the pulsed oats so there would be extra iron in the bars? Thanks! J
Sure!
Simple and yummy recipe; perfect for teething babies and softens in baby’s mouth making it perfectly safe for baby to chew and eat; my 11-month old loved it! Thanks so much for the great and nutritious recipes 🙂
This is so easy to make!! Love this!
Could olive oil or avocado oil be substituted instead of butter for a baby with cow’s milk protein intolerance? Thank you for all of the recipes and guidance you have made available!
Hi! Haven’t tried it but believe it will work!
Is it possible to substitute with rice flour or tapioca flour, we do not have wheat or oats in our house due to family being coeliac.
I haven’t tried so can’t say for certain but I recommend trying with all purpose flour first!