TinyTummyTreats
Back to Recipes

Nut-Free Recipes

Savory Chickpea and Carrot Mini Biscuit Bites

By TinyTummyTreats Editorial TeamPublished Apr 7, 2026 | Updated Oct 17, 2026
International 45 mins easy-to-makevegetable-basedno-added-saltbudget-friendlylunchbox-friendly

Chickpea and carrot biscuits made with whole-wheat flour, applesauce and cumin. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 15 minutes; additional elapsed time 15 minutes; total about 45 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Savory Chickpea and Carrot Mini Biscuit Bites
Prep 15 min
Cook 15 min
Total 45 min
Servings 18
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook15 min
Total45 min
Servings18
Difficultyeasy
CuisineInternational
Add To Favorites

Ingredients

Servings 18
  • 1 cup canned chickpeas (drained and rinsed)
  • 1/2 cup grated carrot
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp ground cumin
  • 1/4 cup unsweetened applesauce
  • 2 tbsp olive oil
  • 2-3 tbsp water
Savory Chickpea Carrot Mini Biscuit Bites ingredients image for TinyTummyTreats
Savory Chickpea Carrot Mini Biscuit Bites ingredients image for TinyTummyTreats

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
  2. Pulse chickpeas until finely chopped but not fully pureed.
  3. Transfer to a bowl. Add grated carrot, whole wheat flour, baking powder, and ground cumin; stir to combine evenly.
  4. In a small bowl, mix applesauce and olive oil.
  5. Pour wet ingredients into dry, mixing gently. Gradually add water, 1 tablespoon at a time, until dough holds together but remains soft and slightly sticky.
  6. Shape small portions (about 1 tablespoon) into mini biscuit bites (~1 inch diameter). Place spaced on baking sheet.
  7. Bake for 13–15 minutes, until edges turn lightly golden and biscuits feel firm to the touch.
  8. Cool on a wire rack to a suitable serving temperature.
  9. Refrigerate promptly in covered containers for up to 3 days or freeze for up to 1 month. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.
Savory Chickpea Carrot Mini Biscuit Bites process image for TinyTummyTreats
Savory Chickpea Carrot Mini Biscuit Bites process image for TinyTummyTreats

Timing note

Allow for ingredient preparation, preheating, the complete stated baking stages and cooling. For quinoa nuggets, use already-cooked quinoa and bake for 15 minutes plus a further 10-12 minutes after flipping.

Serving

This general recipe does not establish suitability for a particular age, eating ability or allergy. Cool to a suitable serving temperature.

Ingredients

Use the stated ingredients; equivalent substitutions have not been established and can change moisture, binding and texture.

Storage

Refrigerate promptly in covered containers for up to 3 days or freeze for up to 1 month. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.

Related Articles

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from TinyTummyTreats.