Pomegranate Cookies and Teething Biscuits

Yes, homemade teething biscuits….why not!?!  I know you have these ingredients in your pantry.  These biscuits contain no sugar unlike the boxed varieties.  Plus it’s a perfect day for baking!  Yeah, sure it is!  I’ve been trying to perfect this recipe for awhile now and I’ve finally got it!  These are firm but not too hard, just a perfect little nummynum for your baby!  The banana makes them so sweet that you could toss in some nuts and chocolate chips for the big kids!

When you’re done making these teething biscuits do me a favor.  Look around your kitchen….oh look….the sheet pans are already out, there’s already a little mess on the counter and the oven is still on.  You know what that means, yep time to make some cookies!  Why not, it’s a holiday….oh not quite yet but it will be soon and these pomegranate cookies will make a great addition to your Holiday Festivities!  Nope – these cookies aren’t healthy but it’s a small batch and I believe in enjoying the good stuff in moderation!

Teething Biscuits

  • 1/2 cup Oat Flour (I just put oats in a blender and TaDa oat flour!  See below for more info)
  • 1/2 cup Infant Oatmeal Cereal
  • 1/8 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1/2 teaspoon Baking Powder
  • 1 Ripe Banana
  • 1/2 teaspoon vanilla
  • 1 tablespoon Canola Oil

Preheat oven to 350 degrees.  Combine first five ingredients in a medium size bowl.  In a small bowl mash the banana and stir in the vanilla and oil.  Add banana mixture to the dry ingredients and stir until a stiff dough is formed.

Place dough onto a cookie sheet, about a tablespoon size amount.  I used a small spatula to make a square shape and flattened the biscuits so it would give an easy shape for my daughter to hold.

Bake for approximately 10 minutes, remove to a cooling rack and enjoy.

 

Pomegranate Cookies

  • 1/2 cup Butter, room temperature
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Vanilla
  • 1 Egg
  • 1 1/4 cup Oat Flour* see below
  • 1 cup Flour (or if you happen to have Whole Wheat Pastry Flour use that)
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 cup Pomegranate Arils (follow these steps to liberate the seeds)
  • 1 cup Chocolate Chips

Preheat oven to 375 degrees.  Cream together butter and sugars.

Stir in egg and vanilla until smooth.  In a separate  bowl combine the flour, blended oats, baking soda and baking powder.  Slowly stir in the flour mixture.  Once the dough has come together stir in the chocolate chips and then gently stir in the pomegranate arils.

Drop onto a cookie sheet using a mini ice cream scoop. Bake 8 to 10 minutes and transfer to a cooling rack.

These cookies won’t stick around long…so enjoy them!!!

* I use old fashioned rolled oats and blend them in a blender or food processor.  You can make this as powdery as you like.

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6 comments


  1. elise davis

    Elle LOVES pomegranate seeds! however, it’s so tricky finding the perfect pomegranate that has soft enough seeds she can mash/chew with her gums and digests – any tips on finding those the first time instead of going through a few each time ?

  2. Pingback: Get the White Out | Squash Blossom Babies

  3. Jenn R

    Hey there,

    My 8 month old is sensitive to bananas and we are waiting till after he is 1 to try them again as he has had several bad reactions to them. Is there anything I could use in place of bananas?

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