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.
Julie says
Thanks for a sugar free bake! My toddler loves them and they store well in the freezer. I added some blueberries to half of the batch and they turned out well, though my child will eat them either way.
Abbey Sharp says
Love this!!
Melanie Sakowski says
I actually didn’t add flour, and did one banana and it turned out great! I didn’t measure the peanut butter I just used what I had left and likely was 1/2 a cup.
Nice recipe!
Abbey Sharp says
Hi Melanie, glad that it worked out.
Missy says
I LOVED this recipe.. my 9.5 month old wasn’t interested, though. I ate 95% of these since he refused to. I was glad to see how soft they were which would be good for BLw, but alas he didn’t want them.
I’ll try them again when he’s older and see if he comes around. They’re yummy!!!