Easy, healthy homemade baby crackers for a nutritious baby-led weaning snack or baby teething cracker to help soothe teething pain. Plus, these baby crackers are gluten-free, sugar-free, and egg-free, suitable for kids with food allergies.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Set it aside.
In a large mixing bowl, whisk all the dry ingredients: oat flour, rice flour, baking powder, and cinnamon (if your baby is over 12 months old).
Make a well in the center of the flours and add melted coconut oil, unsweetened applesauce, and vanilla essence.
Stir with a spatula at first, then knead by hand until the dough comes together. This baby cracker dough is tough, and that's normal. You want to make hard crackers to soothe the teething pain. If the dough is too dry, add 1-2 tablespoons of water to bring the dough into a ball.
Roll the dough between two pieces of parchment paper. Cut it into small long rectangles - see my pictures above for tips.
Bake for 10-15 minutes. The longer you bake the crackers, the harder they are.
Cool on a cooling rack and store in a cookie box for up to 2 weeks in the pantry.