These recipes for egg free teething biscuits are useful if you need – or choose – to avoid eggs in your baby’s diet.
If your baby suffers from an egg allergy, you can also follow many of our standard teething biscuit recipes by using these egg substitutes in place of the eggs (remember that some baking powders may also contain egg ingredients).
If you are unsure about whether or not the time is right to give your baby teething biscuits, or about which ingredients to use when baking for your baby, visit our main homemade teething biscuits page.
And remember to check with your child’s doctor before introducing teething biscuits, or any new foods, to your baby.
This recipe produces mildly sweet, extremely hard teething cookies that are great for gnawing on.
8 fl oz (1 cup) pure apple juice
4 to 6 oz (1 to 1 1/2 cups) flour
4 oz (1 cup) uncooked baby rice
7 oz (1 3/4 cups) teff flour
2 oz (1/2 cup) arrowroot starch
2 tsp egg-free baking powder
1 tsp cinnamon
4 oz (1/2 cup) ground flaxseed
2 fl oz (1/4 cup) maple syrup
2 fl oz (1/4 cup) oil (coconut oil tastes great)
4 fl oz (1/2 cup) pureed apple
1 tsp vanilla extract
These teething cookies are very hard on the outside and ever so slightly crumbly on the inside. They contain just a little sugar but lots of wheaty goodness!
6 fl oz (3/4 cup) milk
4 tbsp melted unsalted butter
4 oz (1 cup) wheat flour
1 tbsp brown sugar
4 oz (1 cup) wheat germ
Made with just 2 ingredients!