Baby Chickpea Peanut Butter Cookies (No Added Sugar)

chickpea peanut butter cookies on a rack with banana slices.

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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)


Units Scale
  • 1 medium very ripe banana
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup natural peanut butter (made with just peanuts and salt)
  • 1 tsp vanilla extract (optional)
  • 1 tsp aluminum-free baking powder


  1. Heat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
  2. 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. 
  3. 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).
  4. Bake for 8-10 minutes, or until set. Remove from the oven and cool on the baking sheet before removing.



  • 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.