Last week, we brought some of the beach to Zoey with edible “sand” made out of graham crackers and oatmeal. After she was done playing, I could not let good food go to waste so I made her some teething cookies with the remaining “sand”.
Not too sweet, but sweet enough to be called cookies instead of crackers, these treats are a hit! They are springy, yet firm enough to soothe her teething gums and she likes them!…Although so does my husband so I’m going to have to convince him not to eat all of them before she can knaw on a few.
INGREDIENTS
- Edible “sand” (1 box of graham crackers & 2 cups of old-fashioned oats, blended)
- 3 bananas (the riper the better)
- 6 tablespoons of coconut oil, melted
- 2 tablespoons of water (optional)
INSTRUCTIONS
- Grease a baking sheet and preheat the oven to 325 F.
- Combine the ingredients into a mixing bowl and stir them with a mixing spoon until a thick dough has formed. You may need to adjust the amount of water or coconut oil you add depending on how juicy your bananas are.
- Section the dough into smaller portions and (using a flat surface and a rolling pin) roll out your dough to 1/4 of an inch thick. You will need to use flour to keep the dough from sticking to the rolling pin and surfaces.
- With a circular cookie cutter or a drinking glass (I used a drinking glass), cut cookies out of the dough and place them onto the greased baking sheet.
- Cook each sheet of cookies for 12 to 15 minutes. Be careful they are hot! Use the spatula or a spoon to test their springiness. They should be firm yet springy when pressed as they are brought out of the oven.
- Allow the cookies to cool before serving. These can be stored in the refrigerator for a little more firmness.
- Serve and enjoy, but please watch your baby as they eat this to make sure they handle the texture well!
Whole Heartily 
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