Teething cookies

Are you looking for a teething cookies recipe that is good for your family? We have this lovely allergy friendly recipe from the book  Allergy Sense for Families: A Practical Guide (RRP £11.99). This recipe boasts of some healthy ingredients that are good for families of toddlers with food allergies. Take a look and make this gluten free recipe for your teething child today!

The teething stage can be stressful for everyone. Parents suffer as much as children, especially due to the impotence that they feel during this stage. But what happens when on top of what you are going through during teething, you have to then be vigilant about everything your child eats because they have food allergies?

This is why this is such a good recipe for families to make. By incorporating ingredients that your family will be tolerant to, you are making teething cookies that will not only help your toddler while he/she is teething, but also that will be safe for them.

Let’s take a look at the recipe:

Teething cookies recipe

Ingredients

• 200g/7oz/2 cups oats (gluten-free is preferable)
• 1 medium-size banana
• 2 tbsp coconut oil
• 1 tsp vanilla extract (optional)
• 1⁄8 tsp cinnamon (optional)
• 2 tbsp finely chopped mint
• flour for dusting if you want to or need it

Directions

• Before you begin, do preheat your oven to 160°C fan/180°C/350°F/gas mark 4,
• Use a silicone baking mat or a baking sheet, line the baking sheet with wax paper,
• Blend the oats into a fine powder. You can use a blender or a food processor,
• Add the banana and coconut oil plus any other spices or vanilla that you may be using, then blend until everything is mixed, (If your dough is too sticky to handle, just add a little bit of flour (gluten-free or wheat flour) to the ball, and add a little coconut oil if it’s too dry),
• Divide the dough into 12 balls or sections, then pat out each ball into a little baton (about 8cm/31⁄4in long, 2–4cm/3⁄4–11⁄2in wide, and about 1/2cm/1⁄4in thick),
• Or roll out the dough ball into a rectangle about 1/2cm/1⁄4in thick and slice into 12 smaller, even shaped rectangles,
• Place the batons or rectangles evenly on the baking sheet with enough space between them,
• Bake for 10 minutes, then flip and cook for a further 5–10 minutes,
• Allow to cool completely. Store in an airtight container at room temperature or in the refrigerator, or in the freezer, as required.

We made a recipe card to make it simple for you to print out the recipe, check it out below!

Take a look at more recipes from this series, and find something to make for your family today.

If you need even more advice on making allergy friendly recipes, check these posts and recipes from the web out.

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Thanks for stopping by,

Helen

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