These peanut butter cookies have a secret weapon that make them extra healthy and the perfect soft, chewy texture for little ones - chickpeas! Sweetened only with banana, these 5 ingredient chickpea peanut butter cookies are a healthy breakfast or snack option for babies, toddlers, and the whole family. (egg, dairy, and gluten-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Chickpea Peanut Butter Cookies
Every kid loves cookies, and every mom wants to hand her little one a nutritious snack she feels good about. You can have both with these chickpea cookies! Naturally sweetened with just banana and made with healthy ingredients like chickpeas (garbanzo beans) and natural peanut butter, they provide protein, fiber, and healthy fats in little soft, chewy, easy-to-eat cookies that are perfect for baby led weaning, babies in the finger food stage, and toddlers! With no eggs, dairy, or gluten, these cookies are also a great way to introduce peanut butter without other potential allergens.
Read More: Introducing Allergens to Babies
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Ingredients
All you need are 5 super simple ingredients:
- Banana - The riper (browner) the better - it'll be sweeter!
- Canned chickpeas - Look for no added salt versions. You'll drain and rinse them.
- Natural peanut butter - Use the drippy kind, made with just peanuts and maybe salt.
- Vanilla extract - Optional, but it adds a nice flavor.
- Baking powder - Provides a little lift so the cookies aren't so dense. Try to find aluminum-free baking powder.
Helpful Equipment: Food processor (this is my favorite mini food processor that I use for everything!), 1 tablespoon cookie scoop, Baking sheet, Silicone baking mat or parchment paper.
Step By Step Instructions
For the full detailed printable recipe, scroll to the recipe card at the bottom of the page.
- Add all of the ingredients to a food processor.
- Blend until everything is completely smooth.
- Scoop by the tablespoon (I use a small cookie scoop) onto a baking sheet lined with parchment or a silicone baking mat. Use wet hands to flatten into a cookie shape, since they will not spread in the oven.
- Bake at 350°F for 8-10 minutes. Let the cookies cool on the baking sheet for a few minutes before removing them.
Tips and Recipe Variations
- You can swap the peanut butter with another natural nut butter, such as almond butter.
- You can leave out the baking powder if you don't want to use it. The cookies will be a little more flat and dense.
- Have extra eggs? Add an egg to the batter for more protein!
- Because these cookies are baby friendly and have no added sugar, they are not super sweet. If you're making them for older children, you can add 1-2 tablespoons of sweetener, such as brown sugar or maple syrup, or stir in a few mini chocolate chips before shaping the cookies.
Storage and Reheating
Store leftover cookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Thaw in the refrigerator overnight.
You can serve these straight from the fridge (the cold is great for sore gums!), or to reheat, you can microwave for 15 seconds, heat in the oven at 350°F for a few minutes, or pop in the air fryer or toaster oven on the lowest setting for a few minutes.
How To Serve Chickpea CookiesTo Babies 6 Months and Up
For baby led weaning babies around 6 months, you can either serve cookies whole, or cut into strips the width of your finger.
More Baby and Toddler Friendly Cookie Recipes
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Baby Chickpea Peanut Butter Cookies (No Added Sugar)
These peanut butter cookies have a secret weapon that make them extra healthy and the perfect soft, chewy texture for little ones - chickpeas! Sweetened only with banana, these 5 ingredient chickpea peanut butter cookies are a healthy breakfast or snack option for babies, toddlers, and the whole family. (egg, dairy, and gluten-free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: about 10 cookies 1x
- Category: snack
- Method: baked
- Cuisine: baby/toddler
Ingredients
- 1 medium very ripe banana
- 1 cup canned chickpeas, drained and rinsed
- ¼ cup natural peanut butter (made with just peanuts and salt)
- 1 tsp vanilla extract (optional)
- 1 tsp aluminum-free baking powder
Instructions
- Heat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
- Add all ingredients to a food processor (I love this mini food processor!) and blend until smooth, stopping to scrape down the sides if needed.
- Scoop the dough by the tablespoon onto the prepared baking sheet. Use wet hands to flatten into cookie shapes (the cookies will not spread in the oven).
- Bake for 8-10 minutes, or until set. Remove from the oven and cool on the baking sheet before removing.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.
- You can swap the peanut butter with another natural nut butter, such as almond butter.
- You can leave out the baking powder if you don't want to use it. The cookies will be a little more flat and dense.
- Have extra eggs? Add an egg to the batter for more protein!
- Because these cookies are baby friendly and have no added sugar, they are not super sweet. If you're making them for older children, you can add 1-2 tablespoons of sweetener, such as brown sugar or maple syrup, or stir in a few mini chocolate chips before shaping the cookies.
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