Iron-Rich Chocolate & Chickpea Cookies

If you love cookies as much as we do; especially the type that are gooey and full of chunky choc pieces - oh, and are just as nutritious as they are delicious, then this is the recipe for you. 

If you have read our blog on Iron & B12 on a plant based diet, you are likely familiar with the idea the chickpeas, amongst other lentils and legumes are a wonderful source of Iron. Adding them into sweet treats gives our traditional faves an extra boost of nutrition without compromising on taste. 

Don't forget, Iron is vital for energy production, a healthy blood profile and optimal hormone production, so meeting your requirements is necessary. 

Let's get baking! 

You will need: 

  • 1 can of chickpeas, drained and rinsed 
  • 1/2 cup of natural peanut butter 
  • 1/4-1/3rd cup of rice malt syrup (depending on how sweet you like your cookies)
  • 2 tsp of vanilla extract
  • 1/3rd cup of dark choc chips 
  • 1 tsp of baking power 


  1. Pre-heat the oven to 180 degrees.
  2. Line a medium sized baking tray with baking paper, set aside. 
  3. Combine all of the ingredients (excluding the chocolate chips) in a high speed food processor or blender until smooth.
  4. Fold through the chocolate chips.
  5. Roll 1 tbsp of mixture into a ball and place onto the baking tray. 
  6. Flatten each ball of mixture with a fork. 
  7. Place the cookies into the oven for 20-25 minutes or until golden on the outside 
  8. Allow to cool before serving and store in an airtight container in a cool dry place for up to 3 days.

Recipe created by Millie Padula, Dietitian and Nutritionist.