⏰ Prep 10 mins - Bake: 15 • 20 minutes
👶🏼 Suitable from 8 months (I suggest to avoid sweetener for younger babies) ⠀
❄️ Store in an airtight container for 3-4 days
These chickpeas cookies are a great source of protein, low in sugar and high in fiber!
(makes 9-10 cookies)
150g chickpeas (from a can-rinsed)
1 small ripe banana
50g smooth peanut butter (or the nut butter you like)
40g oat flour (place oats in a blender and pulse until finely ground)
1 tablespoon of coconut oil
1/2 teaspoon baking powder
1 teaspoon vanilla extract
Drizzle of sugar syrup (1-2 teaspoons or of maple syrup, agave syrup or honey - avoid honey for babies under 1 year old) • optional (I used @sweetfreedomuk light syrup)
Pre-heat your oven to 180ºC and line a baking tray with parchment paper or silicone mat. Set aside.
Place all of the ingredients in your blender/food processor and pulse until smooth.
Spoon a tablespoon of the mixture in the prepared baking tray and shape the mixture into a cookie shape. Repeat until the mixture is finished.
Top with chocolate chips if desired (I add them on adults cookies only)
Bake for 15-20 minutes until the cookies become slightly golden brown (I would set the timer for 10 minutes and then check again at 15 and 20minutes just to be certain)
Let them cool before serving.