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    MJ & Hungryman » Uncategorized » Flourless Peanut Butter Chickpea Cookies

    Flourless Peanut Butter Chickpea Cookies

    By Min On May 30, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    Jump to Recipe Print Recipe
    Baked cookie with a bite taken out of it.

    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.

    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.

    Jump to:
    • EASY Chickpea Cookie Recipe
    • Ingredients
    • Step-by-Step Instructions
    • Substitutions
    • Tips for Success
    • Serving Suggestions
    • Storage
    • Frequently Asked Questions
    • Baby and Toddler Friendly Cookies
    • Peanut Butter Chickpea Cookies

    Ingredients

    All the ingredients laid out on a white background.
    • Chickpeas (garbanzo beans) - can use canned or cooked dried beans
    • 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.

    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 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

    Two cookies with milk and sliced strawberries.

    They are a great addition to:

    • Baby breakfast
    • Toddler breakfast
    • Toddler lunch
    • Lunchbox for Preschool
    • Healthy snacks for toddlers

    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

    • 3 Ingredient Banana Cookies for Babies
    • Sweet Potato Cookies (with chickpeas)
    • Healthy Zucchini Oatmeal Breakfast Cookies
    Baked cookie with a bite taken out of it.

    Peanut Butter Chickpea Cookies

    Made without flour and sugar, these peanut butter chickpea cookies are so easy to make with just 5 ingredients.
    5 from 8 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 15 -17 cookies
    Author: Min | MJ and Hungryman

    Equipment

    • Blender
    • Sheet Pan
    • Baking Mat
    • Mini Ice Cream Scooper

    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.

    Nutrition

    Calories: 91kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Fiber: 2g | Sugar: 3g
    Course Snack
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
    « Easy Bolognese with Vegetables (baby-friendly)
    50+ Best Finger Foods for Babies (and Toddlers) »

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    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.

    Reader Interactions

    Comments

    1. Karen says

      June 16, 2022 at 7:13 pm

      5 stars
      Super easy to make and so delicious! We didn’t add the baking powder (usually not a fan of the aftertaste) and it turned out great. Thanks for sharing 🙂

      Reply
      • Min says

        June 16, 2022 at 8:34 pm

        You're welcome!!

        Reply
    2. Karen says

      June 15, 2022 at 5:47 pm

      5 stars
      Love these cookies… have made them twice now, so easy and baby loves them! Great texture.

      Reply
      • Min says

        June 15, 2022 at 7:55 pm

        yay!! I'm so glad!!

        Reply
    3. Julia says

      June 12, 2022 at 4:37 pm

      My 1.5 year old and 3 year old both loved these!! The texture was so soft and moist but they set up perfectly!

      Reply
      • Min says

        June 12, 2022 at 5:10 pm

        So glad you guys enjoyed these!!

        Reply
    4. Jen says

      June 10, 2022 at 10:00 pm

      5 stars
      I'm 9 months pregnant and made it for myself and my toddler. We both love it! Such a great healthy snack for both of us! I've been so tired these days so I loved his easy this was to make! Def plan on making it again! Thanks for sharing the recipe!

      Reply
      • Min says

        June 11, 2022 at 7:29 pm

        This makes me so happy and CONGRATULATIONS!

        Reply
    5. Amanda says

      June 05, 2022 at 7:32 pm

      hi min!
      just want to clarify. when you rinse the chickpeas there is a "skin" that comes off. do i have to spend time taking out the skin or can we leave that all on when we pat dry and add to blender?

      Reply
      • Min says

        June 05, 2022 at 7:38 pm

        HI Amanda! No need! Leave it on 😉

        Reply
    6. Sarah K says

      June 05, 2022 at 4:20 am

      Will frozen ripe bananas work for this?

      Reply
      • Min says

        June 05, 2022 at 7:38 pm

        If you use frozen bananas I would definitely add the oats otherwise the cookies will be way too soft

        Reply
    7. Angela says

      June 04, 2022 at 3:12 pm

      Can you substitute applesauce for bananas? Want to make this ASAP and have no ripe bananas on hand!

      Reply
      • Min says

        June 04, 2022 at 7:42 pm

        I haven't tried but I believe it will work. I would add the oats though!

        Reply
    8. Parmjot says

      June 02, 2022 at 7:55 pm

      Hi there,
      Just saw the receipe for the sweet potatoe chickpea cookies and was wondering if I could add chia seeds to this recipe too?
      Thanks!

      Reply
      • Min says

        June 02, 2022 at 8:41 pm

        H! Sure!

        Reply
    9. SueHee Kim says

      June 01, 2022 at 9:01 pm

      5 stars
      My little one has been fussy ever since being sick on and off for 4 weeks, so I jumped on this as soon as I read your story (what a scary one!). They are SO MOIST. It's a keeper. Thank you for sharing!

      Reply
      • Min says

        June 01, 2022 at 9:04 pm

        It's SOO hard when they are sick, isn't it? I hope your precious little one will enjoy these as much as my daughter!

        Reply
    10. Kay says

      May 31, 2022 at 11:12 am

      Can you clarify the steps 1 & 2? "Add all to blender and cook at 350° Fahrenheit for 8-10 minutes.
      Add all the ingredients into a food processor/blender. for 8-10 minutes."

      Reply
      • Min says

        May 31, 2022 at 11:22 am

        So sorry! That was a mistake on my part. Duplicated the sentence. Just fixed! Thank you for bringing it to my attention!

        Reply
      • Mariana says

        June 12, 2022 at 7:24 am

        But bow the baking temp is missing 😀
        Great recipe, as usual. Simple and tasty!

        Reply
        • Min says

          June 12, 2022 at 7:43 am

          Hi! The temperature is in the recipe card at the bottom of the post 😉

          Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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