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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.
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!!
Oh I’m so glad!!!
These are delicious and on repeat at our house! My kids love them and they freeze well.
I’m so glad!!
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?
Yes it will work! Hope you enjoy!
How do I sub the canned chickpeas with chickpea flour? I have flour that I need to use. Thank you!
I haven’t tried but I imagine it would work except the texture my be slightly different
They turned out great!!! Used white beans instead. Everyone loved them especially my son. Thank you for sharing this recipe.
I’m so glad! Thank you for sharing!
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. 🙂
So happy to hear that! Thanks for taking the time to share mama!
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.
Us too! Thanks for sharing!!
These cookies are awesome! How much cinnamon should be added (for the cinnamon variation)?
I would start with 1 teaspoon! You can always add more if you wish 🙂
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!
Love that! Thanks for sharing!
My 2 year old loves these cookies! So easy to make
I’m so glad!!