Chickpea Cookies for Toddlers (high fiber, no added sugar!)
These soft chickpea cookies are a healthy, high-fiber toddler snack made with oat flour and naturally sweetened with maple syrup or dates. No refined flour, no eggs, and easily made in a blender for a quick, balanced snack.
Equipment
- high speed blender or food processor
- measuring cups and spoons
- parchment paper
Ingredients
- 1 15 oz can chickpeas, drained, rinsed, and dried well
- ½ cup peanut butter or almond butter or sunflower seed butter
- 2 teaspoons vanilla extract
- 6 Medjool dates or ¼ cup maple syrup soaked and pitted, add a little more for sweeter
- pinch salt
- ⅓ cup oat flour use certified gluten-free if needed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ cup mini chocolate chips or raisins
- 2-3 tablespoon milk or water as needed for blending if you don't have a high-speed blender
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add chickpeas, nut or seed butter, vanilla, dates or maple syrup, salt, flour, baking powder, and baking soda to a food processor or blender. Blend until smooth, adding milk 1 tablespoon at a time if needed.
- Stir in mini chocolate chips or raisins. Scoop about 1½ tablespoons of dough per cookie onto the baking sheet and gently flatten.
- Bake for 12-14 minutes until set and lightly golden. Cool completely on the pan before serving.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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