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These soft chickpea cookies are made with chickpeas, peanut butter, and ripe bananas. No flour, no added sugar, and perfect for babies, toddlers, and you. Just blend, scoop, and bake! And no, they don’t taste like chickpeas.
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.
At a Glance: Why These Chickpea Cookies Work
- Made with whole ingredients: chickpeas, banana, peanut butter
- No flour, no added sugar, no dairy, no eggs
- Naturally gluten-free
- Soft & “pillowy”—perfect for babies and toddlers
- High in protein, fiber, and healthy fats
- One-blender, 15-minute recipe
- Optional: chocolate version included!
If you’re looking for peanut butter chickpea cookies that are soft, nourishing, and genuinely easy to make, you’re in the right place.
These cookies are flourless, naturally sweetened with banana, and made entirely in a food processor or high-powered blender. They’re soft and pillowy (not crispy), making them a great option for babies, toddlers, and anyone who prefers a more tender cookie.
I first started making these during a season when my daughter wasn’t eating much after a febrile seizure. I needed something gentle, easy to chew, and packed with nutrition, something where every bite counted. These cookies became a staple, and years later, they’re still one of our most-made snacks.
Here’s what others are saying:
“My 1 year old daughter is a picky eater, but she LOVES these! Thank you for the wonderful recipe” – Tanya
“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!” – Nic
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.
Oh! and if you are looking for a no bake option, try these peanut butter bliss balls! So many easy, nourishing options!
Table of Contents
Key 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.
- 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! Here’s a really helpful resource on how to introduce peanut butter to your baby.
- 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.
Substitutions and Variations
No Peanut butter? You can use any nut butter (like almond or cashew)
Nut-Free?
Use sunbutter seed butter or tahini (flavor will change slightly but still delicious)
Want them sweeter?
Add 1–2 tablespoons maple syrup
Add-ins that work well:
- Hemp seeds
- Chopped nuts
- Cinnamon
- Mini chocolate chips (for older toddlers)
Chocolate Chip Peanut Butter Chickpea Cookies
To make a chocolate chip version:
- Stir ¼–½ cup mini chocolate chips into the dough after blending
- Scoop and bake as directed.
How to Make Chickpea Cookies
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Add all the ingredients a high speed blender or food processor.
Step 2: Blend until a thick dough forms.
Step 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.
Step 4: Bake!
Expert Tips
- 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
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.
Peanut Butter Chickpea Cookies FAQs
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 cookies don’t taste like chickpeas. I promise!T hese 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.
This is normal. They are intentionally soft cookies, not crisp or chewy like traditional ones. If you’d like them firmer, add the optional oat flour.
More Chickpea Snack Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Peanut Butter Chickpea Cookies
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.
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
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 🙂
Hi! It’s the same and no need to cook! Enjoy 😉
My toddler loves eating these! So surprising! Super easy to make and freeze the batch. Thank you! Making more!
Yay!! These are always in our freezer too!
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!
I first developed this recipe for my sick baby too!! I’m so glad these were a hit with your baby too!
Hi Min!
How much dried chickpeas do I use for this recipe?
Thanks!
You will need about 1.5 cups cooked chickpeas!
These are great! So easy and a fun way to get chickpeas into the diet. My 2 year old and 5 year both enjoyed them, as did I. Thanks for this recipe!
So easy, right?! Happy to hear that these were a hit!
11 month year loved them!!!
SO happy to hear!
Would the cookies be too salty if I used the canned chickpeas with salt?
Hi, do you leave the skins on the chickpeas ?
Yes!
Hi,
Can I use chickpea flour instead of chickpeas?
Thanks.
Hi! I haven’t tried so can’t say for certain but I would use cooked or canned chickpeas for best results.
My kid loves it! So easy to make and so yummy!
Yay!! SO easy right?
I have made these four times now! My picky eater is also excited to have these! Mine always turn out pretty flat but I live at altitude. Doesn’t seem to impact the taste! Thanks a million for the great recipe!
Yay! You are very welcome!