These BLW Sugar Free Biscuits are an awesome iron rich finger food recipe for feeding your baby with baby led weaning, your toddler or your young child.
If you’ve followed along on my baby led weaning journey, you probably know that I really enjoyed switching things up and making awesome snacks for Baby E. I’ve shared a number of the greatest hits on my blog already (like these amazing egg frittata fingers and awesome mini muffins) and you keep asking for more. So today I wanted to share a baby biscuit recipe I came up with to sneak some extra iron into Baby E’s meals. These BLW Sugar Free Biscuits are packed with iron, are plant based, and they’re also a great way to maintain peanut allergy tolerance. They’re winning all around.
Why This Recipe Works
These sugar free biscuits taste surprisingly great. The day we were shooting these baby biscuits and I was trying to take a photo, Baby E immediately shoved two into his mouth at once. While it was tough to get a good shot, I think we got the message loud and clear – these peanut butter baby biscuits rock. I also love this recipe because it:
- Requires only a few household ingredients
- Can be sweetened naturally with super ripe bananas
- Is a great source of plant based iron and protein
Key Ingredients
Chickpeas – Chickpeas are a great source of plant based protein. They contain ~10 g of protein per cup and also give you a whopping 9 g of fiber.
Ripe Bananas – It’s important to use ripe bananas (even super ripe) in these sugar free biscuits as it’s what keeps the recipe “sugar free”. The starch breakdown from the ripe banana makes the banana taste so much sweeter as well as easier to blend into baking recipes.
Oat Flour – I’ve been using oat flour in a lot of my baking recipes recently. Not only do I like the taste overall more, but it also provides fiber and plant based protein.
Natural Peanut Butter – I personally like using natural peanut butter because of the runnier consistency. This makes it a lot easier to mix into recipes compared to plain store bought.
How To Make This Recipe
Step 1: Preheat oven to 350 F and line two baking sheets with a silpat or parchment paper. In the meantime, to a food processor, process the chickpeas, peanut butter, banana, flour, baking powder, soda, vanilla, and cinnamon until very smooth.
Step 2: Using wet hands, roll one tablespoon balls in your hand and place on the baking sheet an inch apart. Lightly press down just slightly.
Step 3: Sprinkle with a bit extra cinnamon and top with coconut. Bake for 15-17 minutes or until slightly golden brown. Allow to fully cool.
Expert Tips
Babies iron needs after 6 months are pretty high – a whopping 11 mg of iron is required per day! When you’re just starting out with solids, I get that it can be frustrating and nerve-wracking worrying that babe isn’t getting enough. I mean, I think Baby E eats pretty damn well now but there are days when he legit still just chucks everything on the floor or eats tomatoes and ONLY tomatoes. Meat is one of the top sources of iron for babies, but I think most parents agree that it’s usually the hardest thing to get our kids to eat. Even when meat goes INTO E’s mouth, a lot of it just kinda falls out LOL So for days when 99% of the chicken thigh or brisket I’ve cooked for Baby E ends up on the floor, these BLW Sugar Free Biscuits fill the gap.
Recipe FAQs
You can store this recipe in an airtight container in the fridge for up to 7 days. They are perfect to pull throughout the week and give to your little ones.
Not only are these cookies small, great for grasping skills, they are also soft meaning they’re good for tiny teeth. You are also introducing a top allergen (peanuts) by incorporating the natural peanut butter.
The type of flour shouldn’t matter – just make sure you’re getting the appropriate ratio as some require more/less.
Just like with oat flour, you can sub any type of nut butter you like with this recipe! I still recommend using natural though for the perfect consistency.
More Recipes You Might Like
Looking for more easy BLW recipes like these sugar free biscuits? Check out some of my favorite recipes below!
- PROTEIN MUFFINS FOR BLW WITH CHICKEN AND SPINACH
- BANANA BAKED OATMEAL FINGERS WITH CHERRIES (BLW & TODDLER FRIENDLY)
- SWEET POTATO MUFFINS WITH APPLE (HIGH IRON BLW RECIPE)
- MAC AND CHEESE BITES WITH BUTTERNUT SQUASH (BLW RECIPE)
So friends, I would love to know what are some of your favourite BLW friendly recipes for your infants, toddlers and kids? Have you tried making these BLW Sugar Free Biscuits? What are some easy iron rich recipes your kids love? Leave me a message below with your thoughts!
BLW Sugar Free Chickpea Peanut Butter Baby Biscuits
Ingredients
- 1 19 oz can no salt added chickpeas drained and rinsed
- 1 cup natural peanut butter
- 2 large ripe bananas
- ¾ cup oat flour gluten free if desired
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp vanilla extract
- 1 tsp cinnamon
Topping:
- Pinch cinnamon
- 2 tbsp unsweetened finely shredded coconut
Instructions
- Preheat oven to 350 F and line two baking sheets with a silpat or parchment paper.
- To a food processor, process the chickpeas, peanut butter, banana, flour, baking powder, soda, vanilla, and cinnamon until very smooth.
- Using wet hands, roll one tablespoon balls in your hand and place on the baking sheet an inch apart. Lightly press down just slightly.
- Sprinkle with a bit extra cinnamon and top with coconut. Bake for 15-17 minutes or until slightly golden brown. Allow to fully cool.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Justine Wai says
Great recipe! Definitely need to do it in the food processor though. My Vitamix gave up after three pulses!
Susie Michaud says
I am making this recipe that looks so yummy as I am writing this. I have my first batch of 28 in the oven. Reading back the recipe I saw that it is suppose to yield 12 biscuits. I still have enough batter to make at least 28 more. What am I doing wrong? I made TBLS size balls like it says.
Abbey Sharp says
So sorry we thought we had adjusted this as it seemed to get reset when we changed recipe cards! It’s now adjusted to say 50-60 biscuits.
Esther says
Thanks for sharing this recipe, my twins love them! Do you know if they will freeze well? Just thinking about baking a bigger batch next time to keep half in the freezer for those busy days 🙂
Kristen says
Thanks! This recipe is delicious! How do I store these and how long do they last?
Lisa says
Hi Abbey – these look great!! My child is allergic to oats, what would you suggest I sub the oat flour for? Thanks 😊
Abbey Sharp says
You can substitute for any other flour that you prefer 🙂
Andrea says
Love these!! I sub 8oz apple sauce for the bananas, and use baby oatmeal instead of oat flour. They come out perfect every time and my 14 month old son LOVES them! Thank you!
Abbey Sharp says
Amazing! Thanks Andrea 🙂
Karen says
Could you use a baby food instead of the bananas? Or would they be too watery? We we are having to change my sons diet again, so looking for new things to make him.
Abbey Sharp says
yep that might work! Bananas have a stickier consistency to it helps the biscuits stick together but you can try baby food and let me know how it goes.
Marlin says
Hello Abbey
I love your BLW recipes so much.
I wonder is it work for 7 month old without teeth yet, if not is there any of your recipe works with this age or should I wait a little bit
Thanks
Abbey Sharp says
Absolutely these work. All of my BLW recipes are fine even without teeth. Baby’s gums are VERY strong.
Ghim says
Hello Abbey, I’m excited to try out this recipe, but I only have dried chickpeas in my pantry. Would you know how much I should use to get the equivalent of 19oz from the can? Thank you!
Abbey Sharp says
i believe its about 2 cups (cooked)
Cristan says
My little one (9 months) loved them! And so do I. One word of caution… the dough is VERY thick and my food processor couldn’t handle it. It’s a professional grade food processor. I would recommend that you pulse the chick peas on their own first, and mash the banana before combining with everything in the processor.
Abbey Sharp says
great tip!
Kait says
Yes, wish I’d read this before I started! Definitely should have processed the chickpeas first before adding the other ingredients.
Katie says
My four year old and I made these yesterday. We used a mix of almond and peanut butter. We also made them into two tablespoon sized biscuits and got 15 in total. They’re really nice and taste even better today for our morning snack.
It’s very difficult to find vegan snacks with no added sugar so these are a win for us! I think next time I might add some dates/raisins/cranberries. Thanks for a great recipe.
Fatima says
Hey! The recipe looks great you mentioned it can be kept in the fridge for upto a week but is it also freezer friendly?
Grace says
Loved these! Didn’t have the oats so used whole wheat flour can’t wait to get them out of the oven!
Abbey Sharp says
yay!!
Kathleen says
These are excellent!! I made them for my 9 month old and then added a few mini chocolate chips to half of them for my 3 year old- thanks for a great recipe!
Abbey Sharp says
LOVE that idea!!
Kelsey says
I made these with a cup of unsalted peanuts instead of peanut butter and they cooked up just fine! Thank you for sharing.
Abbey Sharp says
Awesome!
Mac says
These are great! I made them for my 9mo and shaped a few into 100 to celebrate her 100 first foods! Cute for photos plus she loved them! So easy too.
Angie says
I just made these and I love them! Excited for my 10 month old to try them. Do they need to be refrigerated? How long are they good for? And do they freeze well?
Abbey Sharp says
You can keep them in an airtight container in the fridge for 7-10 days. And, yes, they freeze well!
LYNSEY says
If frozen, can my baby eat them once defrosted or do they need to be heated?
Abbey Sharp says
nope as long as they’re not frozen theyre good
Leslie says
Can I bake it in finger shape for same amount of time?
Abbey Sharp says
It should be okay but definitely keep an eye on them just in case.
Emily @Sinful Nutrition says
Such a great idea! Of course, I’m all for anything peanut butter related. 🙂
Abbey Sharp says
Ha yesss love it.
Erika says
These turned out great! I only used 1/2 cup of natural peanut butter as I only had 14.5oz of chickpeas. Thank you for sharing!
Abbey Sharp says
im so glad you enjoyed!!
Deborah Brooks says
what an interesting combination! I would like these for a snack myself
Abbey Sharp says
Amazing! Enjoy Deborah
Heather says
I’m excited to try these! I was trying to figure out the nutrition info – is that 89 calories per biscuit? Or is a serving multiple biscuits?
Abbey Sharp says
per 12 biscuits
Sonali- The Foodie Physician says
These baby biscuits are such a cute idea! They sound so tasty, and I love that they are sugar free!
Abbey Sharp says
Totally! They’re delish
Kara says
Just made these for my two little ones and they’re a hit! My blender broke halfway through (not a strong enough one) so there are a few whole chickpeas scattered throughout, yet it’s still a winning recipe! My toddler keeps asking for more. So easy too. Thanks!!
Abbey Sharp says
Awesome! So glad you liked it 🙂
Ashley says
Thank you!
Sara says
Very excited to try these! Can I substitute the oat flour for fortified baby oat cereal. If so, would I do a 1:1 ratio? Thanks!
Abbey Sharp says
yup that should work!
Ashley Verriez says
These sound great! Could you please advise what size can of chick peas you used?
Abbey Sharp says
ah yes! 19 oz!