Vegetarian Teething Cookies Recipes

BABY-APPROVED TEETHING BISCUITS

Steps:

• Mash bananas in a bowl with sugar and vanilla extract. Add whole wheat flour, 1 cup all-purpose flour, and baking soda. Mix until dough stiffens, adding additional all-purpose flour as needed.
• Roll into 1 1/2-inch thick strands of dough. Cover with a dish towel and let sit out, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray.
• Cut cookies into 1- to 2-inch pieces and place on the prepared cookie sheets.
• Bake in the preheated oven until hard and golden, 12 to 15 minutes.

ITALIAN TEETHING COOKIES

Steps:

• In a medium bowl, whip the eggs and sugar with an electric mixer at high speed. Mix for 6 to 10 minutes, until mixture is thick and pale. Combine the flour and baking powder together. Gradually add the flour to the egg mixture. If the dough is still sticky, you can add more flour.
• On a lightly floured surface, roll the dough into long log shapes, about 1 1/2 inches in diameter, and as long as your cookie sheet. Cover with a clean towel, and let them sit out overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove the rolls of dough from the cookie sheets and place them on a lightly floured surface. Cut into 1 1/2 inch long pieces. And return them to the baking sheets.
• Bake for 15 to 20 minutes in the preheated oven, until they are a light brown. Remove from baking sheets to cool on wire racks. These cookies can be stored for a month in an airtight container.

HEALTHY HOMEMADE TEETHING BISCUITS

Steps:

• Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat.
• In a blender (or food processor), blend the oats into a very fine powder. (A blender will work best for this job, but a food processor will also work)
• Add banana and coconut oil (and any vanilla or spices you may be using) to the blender and puree until mixture comes together in a dough.
• If the dough is very sticky to handle, you can pat a little flour (gluten free or wheat flour) onto the exterior of the ball to make it easier to handle. If the dough is too dry, you can add a little additional coconut oil.
• Divide the dough into 12 balls or sections. Pat out each ball into a little baton about 4 inches long and 1 to 1 1/2 inches wide, and about 1/4 inch thick. Round the edges of each baton with your fingers so there are no sharp edges.
• (Alternatively, you can roll the entire dough ball out into a rectangle about 1/4 inch thick and slice it into 12 rectangles. Round the corners of each rectangle and make the shapes roughly even. I've found that shaping each baton works better for me than rolling and slicing, but you can do what works best for you).
• Place evenly on a baking sheet so that none of the batons are touching. Bake at 350 degrees for 10 minutes. Flip and cook another 5-10 minutes, or until the edges are golden and the centers are set but not too crunchy.
• Allow to cool completely. Store in an airtight container at room temperature, in the refrigerator, or the freezer.