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Home » Baby/Kid-Friendly Recipes » Sweet Potato Chickpea Cookies

Sweet Potato Chickpea Cookies

By Min On July 28, 2020, Updated January 16, 2021

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three sweet potato cookies for babies stacked on a wooden board

These super moist sweet potato cookies made with just 5 wholesome ingredients, including chickpeas, oats, and chia seeds, are perfect for babies and toddlers.

Soft and easy to grab, and packed with nutrients, these cookies are wonderful for baby led weaning and for those moving forward from purees to textured food.

three sweet potato cookies for babies stacked on a wooden board
Contents
  • What Makes These Perfect for Babies
  • Ingredients
  • How to Cook Sweet Potatoes
  • Step By Step Instructions
  • Cook’s Tips
  • Serving Suggestions
  • Storage Suggestions
  • Other Baby-Friendly Sweet Potato Recipes

What Makes These Perfect for Babies

I LOVE creating baby recipes with sweet potato. It’s one of the perfect first foods as it’s easy to manage when cooked properly and so nutritious!

These cookies are really really soft and moist, easy to grab, and contain many essential nutrients, including iron, healthy fat, vitamin A, potassium, and fiber.

Whether you’re doing baby led weaning or purees, this recipe is one you’ll want to have in your arsenal.

If you’re looking for another quick and easy baby-friendly cookie recipe, check out my 3 Ingredient Banana Cookies (3 ways).

Ingredients

all the ingredients for the sweet potato chickpea cookies laid out on a white background

Sweet Potatoes. Since it does take some time to cook, I highly encourage you to roast a bunch ahead of time. That way you can enjoy it throughout the week!

You can also use other winter squash like butternut squash or pumpkin. Kabocha would be really good too! Ooh purple sweet potatoes!!

While fresh is better because it has more texture, you can use canned if looking for a shortcut. Just make sure sweet potatoes is the only ingredient.

Chickpeas. Can also use any white bean. If using canned, look for no-salt-added.

How to Cook Sweet Potatoes

roasted orange sweet potatoes on a baking sheet with parchment paper

Roasting is by far the best way to cook this delicious vegetable for these baby-friendly cookies. Magic truly happens in the oven as the roasting process caramelizes the sweet potatoes bringing out their natural flavor and sweetness!

It does take a long time though so that’s why I recommend roasting several to enjoy throughout the week.

  1. Scrub the potatoes.
  2. Line baking sheet with parchment paper for easy clean up.
  3. Pierce all over with a fork or knife.
  4. Bake at 400 degrees Fahrenheit for 45 minutes to an hour, until super tender and easily mashable.
  5. Peel the skin and mash!

Step By Step Instructions

process shots with all the ingredients in a blender on the left and after blended with chia seeds stirred in on the right

1. Add the oats to the food processor/blender first. Then add the rest of the ingredients except for chia seeds. 

2. Stir in chia seeds.

sweet potato cookies laid down on baking sheet with parchment paper before baking

3. Transfer the batter to a baking sheet. I like to use a small ice cream scooper (affiliate link), but you can also use a spoon.

4. Working with slightly wet hands, gently push down the batter to flatten. Bake!

Cook’s Tips

five baked cookies on a wooden board with mashed sweet potatoes, chickpeas, oats, and chia seeds
  • The batter is pretty thick and sticky. So when it comes time to flatten the cookies slightly, wet your fingertips a little bit (not too much!).
  • Be careful not to overcook. They just need to spend a little time in the oven to firm up.
  • These cookies are not very sweet but plenty sweet for babies, who have more tastebuds than us adults. If you’d like a little extra hint of sweetness, you can add maple syrup, banana, or unsweetened applesauce.

Serving Suggestions

scooped batter of these baby friendly cookies scooped with a spoon on top of blender

Oh you are so going to love the batter after all the ingredients have been blended together! Instead of turning it into cookies, you can serve as a dip with vegetables, sauce for pasta, or spread for bread/tortilla, to suggest a few.

You can add water, milk, or even breastmilk to thin out the batter to desired consistency.

When baked as a cookie, you can top with nut or seed butters, tahini, melted butter, etc. for extra protein and/or healthy fat!

Storage Suggestions

a close up shot of the sweet potato cookies with a bite taken out of it

These sweet potato cookies will get sweeter over time, you’ll see.

Store in an airtight container for 1-2 days or in the fridge for up to a week. Or you can freeze for up to 3 months using this method.

Other Baby-Friendly Sweet Potato Recipes

  • Spinach Sweet Potato Blender Muffins
  • Loaded Southwestern Quinoa Sweet Potatoes
  • One Pot Vegetarian Mexican Lentils
  • Vegan African Peanut Stew

For SIMPLE, REALISTIC tips and strategies for adding variety to your child’s diet, join my FREE email series! you’ll also receive a super handy Vegetable and Spice Pairing chart!

three sweet potato cookies for babies stacked on a wooden board

Sweet Potato Chickpea Cookies

These super moist sweet potato cookies made with just 5 wholesome ingredients, including chickpeas, oats, and chia seeds, are perfect for babies and toddlers.
5 from 13 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Author: Min | MJ and Hungryman

Ingredients

  • 1/2 cup (50g) rolled oats
  • 1 cup (220g) cooked, mashed sweet potatoes, about 1 medium potato
  • 1/2 cup (70g) chickpeas, rinsed and drained
  • 1 teaspoon cinnamon
  • 2 teaspoons chia seeds

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Add the oats to the food processor/blender first. Then add the rest of the ingredients except for chia seeds. 
  • Blend until smooth. If going to enjoy as a dip, spread, or sauce then add liquid of choice (water, milk, breastmilk) etc. to thin out the batter to desired consistency.
  • Stir in chia seeds. Combine well.
  • Using a mini ice cream scooper or a spoon, transfer the batter to a lined or greased baking sheet. You'll end up with 8-9 cookies.
  • Wet your fingertips a little bit and gently push down the batter to flatten slightly. 
  • Bake for 10 minutes. Let it cool completely.

Notes

  • The batter is pretty thick and sticky. So when it comes time to flatten the cookies slightly, wet your fingertips a little bit (not too much!).
  • Be careful not to overcook. They just need to spend a little time in the oven to firm up.
  • These cookies are not very sweet but plenty sweet for babies, who have more tastebuds than us adults. If you’d like a little extra hint of sweetness, you can add maple syrup, banana, or unsweetened applesauce.
  • Serving suggestions: top with nut or seed butters, tahini, melted butter, etc. for extra protein and/or healthy fat
  • Store in an airtight container for 1-2 days or in the fridge for up to a week. Or you can freeze for up to 3 months.

Nutrition

Calories: 56kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Sodium: 10mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2359IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Course breakfast, snack, dessert
Cuisine American
Diet Gluten Free
Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
3 cover pages for MJ and Hungryman's baby led weaning ecookbooks

Looking for more baby-friendly recipes that the entire family can enjoy? My ecookbooks are packed with quick and easy, veggie-forward, freezer-friendly recipes!

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Filed Under: Appetizers & Snacks, Baby/Kid-Friendly Recipes, Breakfast/Brunch, Recipes, Snacks/Baking

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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 miracle baby, Caleb. Currently, I’m having a ton of fun feeding his little tummy 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. Charmaine says

    July 28, 2020 at 11:09 am

    Hi Min, is it ok for me to omit the chickpea for this recipe?

    • Min says

      July 28, 2020 at 1:53 pm

      I’d substitute with other beans before omitting completely. You can try adding more oats too. Unfortunately, haven’t tried making these without the chickpeas so can’t tell you exact measurements. But if you, do let me know how they turn out!

  2. Anna Lisa says

    July 28, 2020 at 1:19 pm

    How many does this recipe make?

    • Min says

      July 28, 2020 at 1:49 pm

      8 cookies. You can easily double or triple the recipe 😉

  3. Kati says

    July 28, 2020 at 1:39 pm

    Hello! Thank you for sharing this recipe! Are the chickpeas dried or are they from a can? Thank you!

    • Min says

      July 28, 2020 at 1:49 pm

      from a can for convenience. You can use dried just be sure they’re cooked

  4. Ayalah Levi says

    August 2, 2020 at 7:23 pm

    5 stars
    I just made these for my baby. He loved it!

    • Min says

      August 3, 2020 at 2:07 pm

      YAY!!! SO glad to hear 😉

  5. Ally says

    August 5, 2020 at 8:44 pm

    Hi Min,
    I don’t have chia seed. Can I substitute with something else?
    Btw, a big fan. 🙂

    • Min says

      August 8, 2020 at 7:02 am

      Hi Ally, Thank you so much! You can use other seeds (like flax, hemp) for that extra boost of healthy fat or you can leave it out completely

  6. Bella says

    August 7, 2020 at 10:03 pm

    Hi Min, if I use butternut squash instead of sweet potato, do you suggest adding a little sweetener? Thanks!

    • Min says

      August 8, 2020 at 7:01 am

      Hi! Yes you can. I would maybe add a little bit of mashed banana, applesauce, honey (if your child is over 1), or a splash of maple syrup

  7. Heidi says

    August 24, 2020 at 11:22 pm

    5 stars
    Can I use quick oats instead of rolled oats for this recipe? If so, is the amount the same? Thank you!

    • Min says

      August 26, 2020 at 5:26 pm

      You can since you’re turning it into flour and yes the same amount 😉

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