12 Toddler Friendly Crackers for (12 Months+)

These 12 toddler friendly crackers are easy to make and ideal for those who are learning self-feed. This can reduce the stress of parents and give the toddler varieties in food. Moreover, you can avoid last minute hunger tantrums, by preparing these healthy snacks earlier.

1. Banana Peanut Crackers

Ingredients –

• 2-3 Tbsp Unsweetened Peanut Butter
• 2 Ripe Bananas
• Mix Seeds
• Dry Fruits of your choice (finely chopped)
• Parchment paper

Method –

Place parchment paper on lined tray. Cut the bananas and spread it on the paper. With the help of a spoon, spread unsweetened peanut butter evenly on bananas.

Spread finely chopped dry fruits and seeds at the top. Freeze it for 2-3 hours. Break it with your hands.

It is best for teething toddlers.

Safety Tip –

• Grind the seeds and dry fruits in a fine powder to prevent choking issues
• Make sure your baby is not allergic from peanut butter

Shelf Life –

• About 2 weeks in an airtight container in the freezer

2. Pea or Matar Crackers

Ingredients –

• 2 Cup Boiled Peas
• Baking Powder (Optional)
• 1 Tsp carom seeds (Ajwain)
• 50 Gram Grated Cheddar Cheese
• 3 Cup Wholewheat Flour
• 3 Tbsp Olive Oil
• Salt & Black Pepper
• Seasoning as required

Method –

Boil the peas or matar. Blend or mash the green peas.

Start adding carom seeds, cheese, flour, olive oil, spices and seasoning of your choice. Mix it well and knead a dough. Use water, if needed.

Roll the dough and cut into the desired shapes by wrapping baking paper. Preheat the oven for 7-8 minutes and bake at 180 C for 12-15 minutes in oven.

Safety Tip –

• Mash or blend the peas properly to prevent choking.

Shelf Life –

• About a week in an airtight container

3. Rajma Cheese Crackers

Ingredients –

• 2 Slice Cheese
• 1/2 Cup Oats Flour
• 1 Cup Boiled Rajma (Kidney beans)
• Water as required
• Jeera Powder (Cumin)
• Haldi Powder (Turmeric)
• 2 Spoon Ghee
• Kasoori Methi (Dry Fenugreek Leaves)
• Butter or Baking Paper

Method –

Take a grinder and put boiled rajma and 2 slice cheese. Make paste of it and add water if required. Consistency of the batter should be thick.

Add oats flour, turmeric, ghee, kasoori methi and mix it well until dough like consistency. Add some ghee if dough is sticky on the hands.

Cut a piece of baking or butter paper and place it on the baking tray. Make small balls from the dough with your hands and place all on the butter paper. Now with the help of a small bowl or glass, press the balls. Make sure while pressing the balls, place another butter paper under the bowl or glass. Make it as think as you can. Brush some ghee on the it.

Bake it for 25 minutes at 150 C. Let it completely cool and watch your kid enjoying these amazing crackers.

Safety Tip –

• Grind the ingredients in a proper way

Shelf Life –

• Keeps well for up to 2 weeks
• Store it in airtight container

Also check: Homemade Baby Wipes

4. Rice Toddler Friendly Crackers

Ingredients –

• 1 Cup Soaked Rice Overnight
• 2 Tbsp Olive Oil
• 1/2 Cup Water
• Butter or Baking Paper
• 1/4 Tsp Sesame Seeds
• Chili Flakes and Oregano

Method –

Soak rice one night before and add extra water. Drain the water from the rice. Add chili flakes, oregano, olive oil, water and salt according to the taste.

Mix and grind it well until you get batter like consistency. You can taste the batter for salt & spices and it is completely optional. Now, spread the batter on baking or butter paper with your hands or spoon and top it with sesame seeds.

Bake it for 30 minutes at 180 C in the oven. Let it cook down. Crack it with your hands and enjoy with any dip of your choice.

Shelf Life –

• Up to 2 weeks in an airtight container

5. Moong Dal Crackers

Ingredients –

• 1 Cup Wheat Flour
• 1/4 Cup Soaked Moong Dal
• 1/2 Tsp Kasoori Methi
• Spices and Ajwain
• 1.5 Tbsp Ghee
• 1/2 Chaat Masala
• Water, Green Chili, Ginger & Garlic
• Mixed Seeds
• Butter Paper

Method –

This is protein rich recipe.

Blend the soaked moong dal in a blender. Add ginger, garlic, and green chili and make a fine paste of it. Pour the mixture in a big bowl and add wheat flour, spices (salt and pepper), chaat masala, ajwain, kasoori methi, seeds and ghee to form a firm dough. Add water if required.

Cut a butter paper sheet, place the dough and roll it thin. Design it with the help of cookie cutter or knife and prick it with a fork(required).

Bake it for 18-20 minutes in the over at 180 C or steam it for 20 minutes in a kadhai on medium flame.

Let it completely cool and enjoy your wholesome and crispy moong dal crackers.

Shelf Life –

• Store it an air tight container for 2 weeks

Also try: Calcium rich ragi recipes, if baby is not drinking enough milk

6. Sweet Potato Crackers

Ingredients –

• 1 Medium Boiled Sweet Potato
• 1-1/2 Cup Flour of your choice
• 2 Tbsp Butter or Olive Oil
• Salt
• Cheese
• 1 Tsp Baking Powder (Optional)
• Baking or Butter paper

Method –

Boil or steam the sweet potato and mash it in a bowl. Add any flour of you choice, I am using plain flour.

Add baking powder, butter or olive oil and cheese. Mix it together and knead a dough. If the dough is sticky, just add more flour and rub oil on your hands.

Roll the dough and give the desired shapes. Place the shapes on Baking or butter paper. Bake at 180 C for 18-20 minutes. Leave it for 5 minutes and it is ready to eat.

Shelf Life –

• Keep well for up to 1 week

7. Methi or Fenugreek Crackers

Ingredients –

• 1/4 Cup Fresh Fenugreek Leaves
• 1/2 Cup Whole Wheat Flour
• 1/4 Cup Gram Flour (Besan)
• 1/2 Tsp Red Chili Flakes
• 1/2 Tbsp Sesame Seeds
• 1/2 Tsp Carom Seeds (Ajwain)
• 1/8 Tsp Asafoetida (Hing)
• Salt as required
• 1 Tbsp Oil
• Water as required
• Baking Paper

Method –

Start with chopping fresh fenugreek leaves. Add gram flour, whole wheat flour, red chili flakes, carom seeds, asafoetida, sesame seeds and oil.

Add water and by mixing it all together you will get a medium soft dough. Take the oven tray and place a baking paper on it. Roll the dough as thin as possible. Cut it in desired shape.

My daughter likes it in different shapes. Bake it at 160 C for 15 minutes. You can check after 10 minutes as every oven is different.

Let it cool down and enjoy with a dip.

Safety Tip –

• Finely chop the fenugreek leaves to prevent choking risk.

Shelf Life –

• About a week in an air tight container

8. Chia Seeds Crackers

Ingredients –

• 1/4 Cup Soaked Chia Seeds
• 1 Cup Almond Flour
• Mixed Herbs
• Salt
• 1/2 Cup Water
• Parchment Paper

Method –

Soak chia seeds in water for 15-20 minutes. Add almond flour, mixed herbs and salt accordingly taste.

Mix it well until it forms a soft dough. Take a parchment paper, place the dough and place another parchment paper over it. Roll it like a roti (chapati).

Cut the cracker dough into desired shape or you can order shapes set from amazon. Bake it for 30 minutes at 160 C (preheat for 5 minutes at 160 C). Let it cool and enjoy with the sauce or dip.

Safety Tip –

• Make sure baby is not allergic to chia seeds
• Keep an eye on the baby while eating to prevent choking risk.

Shelf Life –

• 2 weeks
• Store it an air tight container

Must Try: Natural ways to increase baby hair

9. Mixed Seeds Crackers

Ingredients –

• 1/3 Cup Chia Seeds
• 1/3 Cup Pumpkin Seeds
• 1/3 Cup Flaxseeds Powder
• 1/3 Cup Sunflower Seeds
• 1/3 Cup Hump Seeds
• 1/2 Tsp Salt
• 1/3 Tsp Garlic Powder
• Parchment Paper
• Oil
• 1 1/2 Cup Water

Method –

Take a big bowl (wide mouth) and combine all the seeds. Add garlic powder and salt. Pour water into the bowl and mix it well. Leave it for 5-10 minutes.

Cut the parchment paper, place it over the baking tray and oil it with the help of a brush.

Spread the mixture evenly on the tray and place one more parchment paper. Make sure to oil the another parchment paper. Bake at 150 C for 90 minutes. Crack it with the help of your hands after cooling down.

Safety Tip –

• You can grind all the seeds to prevent choking risk.

Shelf life –

• Up to 2 weeks
• Store in an air tight container or jar

10. Jowar or Sorghum Crackers

Ingredients –

• 1 Cup Jowar or Sorghum Flour
• 3 Tbsp Ghee
• Spices
• Kasoori Methi
• 2 Tbsp Sesame Seeds
• Baking or Butter Paper

Method –

In a bowl, combine jowar or sorghum flour, salt, turmeric, ghee, sesame seeds, red chili powder, hing and kasoori methi.

Mix all together and knead into a medium soft dough with the help of water.

Let it rest for minimum 20-25 minutes. Cut the baking or butter paper and place it on baking tray. Make small balls from dough and flatten them. Brush some oil on the crackers and bake it at 160 C for 60-70 minutes.

Safety Tip –

• Ensure Jowar has been introduced safely

Shelf Tip –

• Store it in an air tight container for 2 week

11. Dried Fruits & Nuts Crackers

Ingredients –

• 1/4 Tsp Nutmeg Powder
• 1/2 Tsp Salt
• 1/2 Cinnamon
• 1/2 Cup All Purpose Flour
• 1/2 Cup Whole Wheat Flour
• 1 Tsp Baking Soda
• 3/4 Cup Chopped Dried Fruit of your choice
• 3/4 Cup Seeds of your choice
• 1/4 Cup Honey
• 1 Cup Milk of your choice

Method –

In a bowl, add salt, nutmeg, cinnamon, baking soda, finely chopped dried fruits, seeds, and both the flours. Give a good mix.

Add honey, milk and mix until combined.

Pour the mixture in a loaf pan lined with parchment paper. Bake for 24-26 minutes at 170 C. To check it has baked properly, toothpick should come out dry.

Let it cool completely and freeze it with a good wrap for at least 2 hours or overnight.

Slice it thin and place on a baking sheet lined with parchment paper. Bake it again for 120 C for 15 minutes. Enjoy the crunch of toddler friendly crackers after baking and cooling.

Shelf Life –

• Up to 2 week in an air tight jar or container

12. Cheese Crackers

Ingredients –

• 1 Cup Almond Flour
• 1 Cup Cheddar Cheese
• 2 Tbsp Unsalted Butter
• Pastry Cutter
• Butter/Parchment Paper

Method –

Turn on the flame and melt down the cheese in a pan. Turn off the flame, when cheese melts down. Add almond flour and melted unsalted butter and mix it well in the same pan.

Transfer the mixture immediately into another bowl. Cut butter or parchment paper and roll the dough.

First, give pressure on dough to make it even and then use a rolling pin. Design or cut it with the butter knife or pastry cutter.

Make holes in the middle of every design by using toothpick. Bake it for 10-12 minutes at 120 C in the preheat oven for 5 minutes at 120 C for first batch. Second batch will be done in 4-5 Minutes. Allow it to cool on the baking tray.

Safety Tip –

• Ensure cheese have already been introduced safely

Shelf life –

• Store at room temperature in an air tight container
• Up to 1 week