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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.

Three stacked cookies.
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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!, or with almond flour to make these almond flour peanut butter 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!

Ingredients

All the ingredients laid out on a white background.
  • Chickpeas (garbanzo beans) – can use canned or cooked dried beans. And here’s everything you need to know about serving chickpeas to your baby.
  • Peanut butter Be sure to use NATURAL peanut butter here – the kind that’s just peanuts without any extra oil added. And it’s best to use a freshly opened jar so the peanut butter is nice and drippy, easy to pour, NOT thick and clumpy. This is very important!
  • 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.

The Ultimate Guide to Beans

Step-by-Step Instructions

A four image collage showing step-by-step cooking process.
  1. Add all the ingredients a high speed blender or food processor.
  2. Blend until a thick dough forms.
  3. 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.
  4. 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

Baked cookie with a bite taken out of it.
  • Drain and rinse canned chickpeas.
  • Be sure to use natural, drippy peanut butter, NOT the thick kind. Otherwise, you’ll have a very difficult time blending the ingredients.
  • 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

Two cookies with milk and sliced strawberries.

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

What is the texture of these cookies?

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.

What do these chickpea cookies taste like?

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

4.99 from 84 votes

Peanut Butter Chickpea Cookies

Made without flour and sugar, these peanut butter chickpea cookies are so easy to make with just 5 ingredients.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 15 -17 cookies
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Ingredients 

  • 15 ounce canned no-salt-added chickpeas, drained and rinsed
  • 1/2 cup peanut butter (125g)
  • 2 medium ripe bananas (250g measured without the peel)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder (optional, see note)
  • 1/2 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.

Nutrition

Calories: 91kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Fiber: 2g | Sugar: 3g
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

4.99 from 84 votes (64 ratings without comment)

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Recipe Rating




66 Comments

  1. 5 stars
    As someone who doesn’t like chickpeas or peanut butter but made these for my toddlers, I am not ashamed to admit that I ate the entire lot myself and had to make another batch. So delicious with a few dark choc chips, thank you for the recipe!