Description
An easy, healthy, Gluten Free Baby Teething Biscuit Recipe – Perfect for little teethers & snackers. This recipe takes about 5 minutes to Prep & contains NO Dairy, Eggs or Nuts!
Ingredients
Scale
- 1 1/2 Cups Erika’s All Purpose Gluten Free Flour Mix
- 1/2 Cup Coconut Flour
- 1/2 Cup Pure Maple Syrup
- 1/4 Cup Water
- 3 Tablespoons Unsulfured Molasses
- 3 Tablespoons Coconut Oil
- 1 Tablespoon Pure Vanilla Extract
Instructions
- Preheat oven to 275 degrees Fahrenheit.
- Place all ingredients into the bowl of your stand mixer fitted with the paddle attachment.
- Mix well until all ingredients are well incorporated and form into a stiff ball of dough. Use a spatula to scrape sides as needed. Dough mixture will be sticky, but should not stick to your hands or rolling pin.
- On a Silpat or Parchment paper, roll out the dough into a rectangle shape (approx. 9″x7″) and be sure to keep the thickness at 3/8″ – 1/4″ thick.
- Place rolled out dough (with the Silpat or parchment paper underneath) onto a cookie sheet.
- Using a sharp thin knife, cut the dough into 1″ x 3″ long rectangles.
- Separate the biscuits from each other slightly to improve cooking & drying.
- Bake at 275 degrees for 1 1/2 – 2 hours. You want your teething cookies to be completely hard & dried out so that they do not break off easily in the baby’s mouth. This also prolongs the ‘teething’ ability of the cookie/biscuit.
- Remove from oven and place on a drying rack to cook completely before serving.
- Store leftovers in airtight container in fridge or freezer.
Notes
- For early teethers (gums only), One Biscuit/Cookie will last a LONG time – I’ve had some go for 1-2 hours.
- Once your baby sprouts teeth, you can also place the biscuit/cookie in a netted teether (like this one) to prevent biting off larger pieces.
- NEVER leave a baby unattended while eating & always monitor them closely for small pieces that may break off.
Nutrition
- Serving Size: 1 Cookie
- Calories: 40