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.
EASY Chickpea Cookie Recipe
This cookie came about out of desperation to nourish my 18 month old after she had a febrile seizure. It was the most traumatic moment of my life, and my hands still shake as I type this. Luckily, it didn’t last more than 5 minutes for there to be lasting damage and the paramedics were able to come very quickly. Understandably so, she had minimal appetite for days following, and I wanted to make every bite count! Enter these chickpea peanut butter cookies with a very short ingredient list! You probably have most, if not all, of the ingredients on hand at all times. You get the iron and protein from the chickpea, healthy fat and more protein from the peanut butter, and quick energy from the ripe bananas. She absolutely INHALED these cookies, and I knew then that I absolutely needed to share this recipe. Because if you’ve ever had to care for a sick child who struggled to eat, you know…even seeing them take just one bite, you feel like you can breathe again. 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. All of these cookies are the perfect texture for babies and toddlers who may be struggling to chew. Oh! and if you are looking for a no bake option, peanut butter bliss balls!
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.
The Ultimate Guide to Beans
Step-by-Step Instructions
Substitutions
You can use any nut butter (like almond or cashew) or seed butter (like sunflower butter) if there is a peanut allergy or your child goes to a nut-free school. The best alternative to chickpeas will be white beans, like cannellini or Great northern.
Tips for Success
Drain and rinse canned chickpeas. 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:
Baby breakfast Toddler breakfast Toddler lunch Lunchbox for Preschool Healthy snacks for toddlers
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.
Baby and Toddler Friendly Cookies
