When baking cookies for baby, you want to make sure they are healthy, tasty, and delicious. Otherwise, your little one may eat them out of curiosity the first time and then reject them with a child’s passion.
In these recipes, we decided to use a mix of rolled and steel cut oats as the flour base to ensure our cookies are gluten free. If you don’t have the oats, you could also use sprouted flours from brown rice, spelt, or millet.
Babies love anything that tastes sugar; but it’s a mom’s duty to make sure the baby gets to eat only healthy sugars. That’s why we used maple syrup as our sweetener. We chose it because it contains trace minerals and is therefore healthier. If you prefer to use a different sweetener, you could go with dates, applesauce, or honey. Honey is okay as long as it bakes with the cookies to make sure that the heat neutralizes the fungus spores that occur naturally in honey.
We decided to use natural coconut oil; we chose the unrefined coconut oil because it can with stand high temperatures required for baking cookies in the convection oven. Furthermore, it contains medium-chain fatty acids such as the ones in breast milk, as well as the antimicrobial Lauric acid.
We didn’t use egg whites, babies under the age of one are likely to react to egg whites.
Apple Teething Cookies Recipe
l 1 cup Steel oats ground in a blender to give them a flour consistency.
l 1 cup rolled oats
l 2 TB of maple syrup
l 1 cup organic apple sauce
l 1/2 tablespoon each of ginger, cinnamon, vanilla extract, and nutmeg
l 2 TB of coconut syrup
l 1 tablespoon of baking powder that contains no aluminum
Mix the above dry ingredients first, and then add melted oil and syrup. Next, shape them into dates and place them on a parchment paper or greased baking sheet.
Preheat your convectional oven to 350F, and then place them in the oven for about 30 minutes. Flip them after about 15 minutes to make sure the cookies get the golden crisp color on both sides.
Once they are ready, store them in an open dish for at least 24 hours, which will help them to harden further and achieve a nice dry and hard texture.
Serve them when they are at room temperature, and let your baby gnaw away on sweet healthy cookies.
• 1 cup of rolled oats
• 1 cup of steel cut oats grounded to achieve a flour consistency
• 1 cup of pumpkin puree
• 1/2 tablespoon of vanilla extract, nutmeg, ginger, and cinnamon.
• 1/4 tablespoon of baking powder, should be aluminum-free
• 1 TB coconut oil
Mix the dry ingredients and then add melted oil and pumpkin. Form the mix into any cookie shape that you prefer and one that is easy for the baby’s small hands to hold. Place them on a parchment paper.
Preheat the oven to 350 F and then bake the cookies for 30 minutes. You will need to flip the cookies after about 15 minutes. As mentioned above, that gives them a golden uniform color.
Once they are ready, take them out and store them somewhere cold and dry for 24 hours. They will achieve a dry and hard texture. Serve them to the baby and watch him or her as she gnaws for hours.
Banana Teething Cookies
l 1 cup of rolled oats
l 1 cup of steel cut oats grounded to achieve a flour consistency
l 1 cup of mashed ripe bananas to avoid using sweeteners
l 1/2 tablespoon of vanilla extract, nutmeg, ginger, and cinnamon.
l 1/4 tablespoon of baking powder, should be aluminum-free
l 1 TB coconut oil
First you need to mix the dry ingredients, then add the melted oil and the mashed sweet bananas. You then form date like shapes or any other cookie shape that you prefer. Place them on a parchment paper or baking sheet.
Preheat the conventional oven to 350F, and then place the cookies for about 30 minutes. After about 15 minutes, flip the cookies to enable them to achieve a golden brown color on both sides.
Finally, tore in them in a cool dry place for 24 hours. That will allow them to dry and achieve a dry and hard texture. Some may choose to freeze them and allow the baby to get teething relief from the cold cookies as they gnaw.
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