Made without flour and sugar, these peanut butter chickpea cookies are so easy to make with just 4 ingredients.
They are perfect for baby led weaning and an easy breakfast or snack to have on hand for yourself and the kids. And I promise they don't taste like chickpeas.
EASY Chickpea Cookie Recipe
This cookie came about out of desperation to nourish my 18 month old after she had a febrile seizure.
It was the most traumatic moment of my life, and my hands still shake as I type this. Luckily, it didn't last more than 5 minutes for there to be lasting damage and the paramedics were able to come very quickly.
Understandably so, she had minimal appetite for days following, and I wanted to make every bite count!
Enter these chickpea peanut butter cookies with a very short ingredient list! You probably have most, if not all, of the ingredients on hand at all times.
You get the iron and protein from the chickpea, healthy fat and more protein from the peanut butter, and quick energy from the ripe bananas.
She absolutely INHALED these cookies, and I knew then that I absolutely needed to share this recipe. Because if you’ve ever had to care for a sick child who struggled to eat, you know...even seeing them take just one bite, you feel like you can breathe again.
These sweet potato chickpea cookies are pretty awesome too!
Or swap out chickpeas with oats and you've got another delicious 3 ingredient oatmeal cookies!
All of these cookies are the perfect texture for babies and toddlers who may be struggling to chew.
Oh! and if you are looking for a no bake option, peanut butter bliss balls!
Jump to:
Ingredients
- Chickpeas (garbanzo beans) - can use canned or cooked dried beans. And here's everything you need to know about serving chickpeas to your baby.
- Smooth Peanut butter - You can also easily make peanut or any nut butter at home. I've also tried this recipe with almond butter and tasted delicious!
- Banana - the riper it is, the sweeter and more moist the cookies will be
- Baking powder - will give the cookies a little lift but you can leave it out if you wish.
Step-by-Step Instructions
- Add all the ingredients a high speed blender or food processor.
- Blend until a thick dough forms.
- Transfer the batter to a lined baking sheet. I like to use a small ice cream scooper for uniform cookies but you can also use a spoon. Working with slightly wet hands, gently push down the batter to flatten.
- Bake!
Substitutions
- You can use any nut butter (like almond or cashew) or seed butter (like sunflower butter) if there is a peanut allergy or your child goes to a nut-free school.
- The best alternative to chickpeas will be white beans, like cannellini or Great northern.
Tips for Success
- Drain and rinse canned chickpeas. Be sure to pat dry with a paper towel.
- These cookies are nice and soft but if you desire a firmer cookie, add the optional rolled oats.
- Use a mini ice cream scooper to get same sized cookies.
- The cookies will not change shape much during baking. You can flatten the cookies slightly or leave as is. Your preference!
- Be careful not to over bake. They are done when they are slightly golden around the edges. They will still feel soft to the touch.
- Practice some self control (guilty!) and wait for at least 5 minutes before enjoying. This will give the cookies a chance to firm up.
Serving Suggestions
They are a great addition to:
Storage
Once cooled, transfer to an airtight container and store in the refrigerator for up to 5 days. The color will darken over time so don't be alarmed.
You can also flash freeze and keep in the freezer for up to 3 months. Thaw in the fridge overnight. I don't recommend reheating as the cookies will get too soft.
It's best to enjoy cold or at room temperature.
Frequently Asked Questions
Just so there are no surprises, they do NOT taste like regular cookies nor are they crispy on the outside. They are soft and pillowy, perfect for babies (especially during teething or illness) and toddlers.
These are peanut buttery and sweet from the bananas! You can even add cinnamon for a warm flavor. And on days when you have a major sweet tooth, you can even turn these into vegan chickpea chocolate chip cookies by adding dark chocolate chips.
And no, they don't taste like chickpeas. I promise!
Baby and Toddler Friendly Cookies
Peanut Butter Chickpea Cookies
Ingredients
- 15 ounce canned no-salt-added chickpeas, drained and rinsed
- ½ cup peanut butter (125g)
- 2 medium ripe bananas (250g measured without the peel)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (optional, see note)
- ½ cup (50g) rolled oats (optional)
Instructions
- Preheat oven to 350° Fahrenheit. Line a baking sheet with parchment paper or baking mat.
- Add all the ingredients into a food processor/blender and blend until a thick dough forms.
- Transfer the batter to a lined baking sheet. I like to use a small ice cream scooper for uniform cookies but you can also use a spoon. Working with slightly wet hands, gently push down the batter to flatten.
- Bake for 8-10 minutes. Wait several minutes to firm up. Enjoy!
Notes
- Can sub peanut butter with any nut or seed butter of choice
- Baking powder gives these cookies a little lift but you can leave it out if you wish.
- Add oats if you desire firmer cookies.
- Storage:
- Once cooled, transfer to an airtight container and store in the refrigerator for up to 5 days. The color will darken over time so don't be alarmed.
- Freeze for up to 3 months. Thaw in the fridge overnight. I don't recommend reheating as the cookies will get too soft. It's best to enjoy cold or at room temperature.
Jessica says
My picky eater loved these! She is struggling with gaining weight so I looked for good recipes that would help her gain weight that she would actually eat. She’s happy and so am I!!
Min says
Oh I'm so glad!!!
Faye says
These are delicious and on repeat at our house! My kids love them and they freeze well.
Min says
I'm so glad!!
Carols says
Hi Min! Thanks for all of your recipes. I love the concept of these cookies, and would love to send my little one to daycare with these. But he can't bring any nuts there and my kid is allergic to pumpkin and sunflower seeds. Would tahini work?
Min says
Yes it will work! Hope you enjoy!
Leila says
How do I sub the canned chickpeas with chickpea flour? I have flour that I need to use. Thank you!
Min says
I haven't tried but I imagine it would work except the texture my be slightly different
Chant says
They turned out great!!! Used white beans instead. Everyone loved them especially my son. Thank you for sharing this recipe.
Min says
I'm so glad! Thank you for sharing!
Jenny says
I keep a stash of muffins and healthy cookies like this in the freezer for my toddler for snack. I made these for the first time this week and they are so delicious! My boy loves them. 🙂
Min says
So happy to hear that! Thanks for taking the time to share mama!
Caitlin says
My son loves these! And I love that they are egg/dairy free and full of protein without added sugar and super easy to make. Always have them stocked in the freezer.
Min says
Us too! Thanks for sharing!!
Lauren says
These cookies are awesome! How much cinnamon should be added (for the cinnamon variation)?
Min says
I would start with 1 teaspoon! You can always add more if you wish 🙂
Karen says
My toddlers (1 adventurous and 1 picky eater) love these! They will eat the batter all on its own while the cookies are baking and so will I! Another win, NJ!
Min says
Love that! Thanks for sharing!
Tirsit says
My 2 year old loves these cookies! So easy to make
Min says
I'm so glad!!
Rachel says
We've made these cookies three times now and we love them! They end up having sort of a melt in your mouth texture which is nice. I think 2 of the 3 times I used pinto beans because it's what we had on hand, and we didn't notice much flavor change. Today I discovered an unexpected bonus to this recipe as my 19m old helped me make the cookies: the batter is taste safe since there is no egg in it! I can also attest that they are great kept in the freezer
MJ says
Hi. we only have old fashioned oats, are they the same as rolled oats? I can’t find a straight answer on the internet. Do they need to be cooked before adding to mixture?
We’re making these for Santa cookies so baby can also have them 🙂
Min says
Hi! It's the same and no need to cook! Enjoy 😉
Christine Rampaiyakul says
My toddler loves eating these! So surprising! Super easy to make and freeze the batch. Thank you! Making more!
Min says
Yay!! These are always in our freezer too!
Heidi says
Nutty, soft, and just sweet enough. Delicious. Made these cookies after my baby was sick and became disinterested in food. They were a big hit! Love having these in my freezer stash—will make them again and again. Thank you!
Min says
I first developed this recipe for my sick baby too!! I'm so glad these were a hit with your baby too!