RECIPE: Healthy Chocolate Chip Peanut Butter Cookies

Recipe below is from my girls at Portland Outdoor Indoor Nutrition and Training! (If you haven’t tried POINT, go immediately! First two classes are free.  Bad ass workout, full pant and sweat-fest and laughter guaranteed!)



Preheat your oven to 350.

In a food processor combine (don’t double this recipe; it might be too much for your machine to handle):

1 1/4 C canned chickpeas (aka garbanzo beans), rinsed and patted dry with a paper towel

2 tsp vanilla

1/2 C + 2 Tbsp natural peanut butter (the kind where the only ingredient is peanuts, and maybe salt … add a pinch of salt to this recipe if your peanut butter does not have salt in it) (I imagine you could also use almond butter, which is better for you, but I haven’t tried it.)

1/4 C or less of agave nectar (honey or maple syrup work too, but I like how the agave ones turned out better)

1 tsp baking powder

After combined and smooth add

1/2 C or less of chocolate chips and pulse or stir in by hand (go with vegan chips if you’re into that).

The mixture will seem kind of wet. That’s okay. Just roll them into small, bite-sized balls and drop them on a Silpat or parchment paper. They won’t rise or spread, so don’t worry about spacing.  Bake for 10-12 minutes. They end up being more fudgy and less cookie-y and should be stored in an airtight container. While they are good at room temperature, they are really good warm when the chocolate chips are kind of melty. Nuke* a few for 10-15 seconds to recreate the just-out-of-the-oven feeling.  *Come on … not all the time, but microwaving every once in awhile is okay.



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Madeleine Vanstory attended Duke University and began her post-graduate journey at The Elaine Clark Center working with special needs children. She went on to work as a Clinical Research Scientist running clinical trials for the CDC and developing medical devices for Welsh Allen, Abbot Labs, Roche and Johnson & Jonhson Her work included non-invansive cervical cancer detection, continuous diabetic glucose monitoring, non-harmful infant bilirubin level detection and studying Vitamin C's anti-aging effects on the skin. Madeleine attended Medical school at The Brody School of Medicine at East Carolina University and completed a residency in Family Medicine at Moses Cone Hospital in Greensboro NC. Dr. Madeleine Vanstory is a board certified Family Physician who has practiced all over the world. She has lead medical missions in Kenya and Honduras. She has participated with Operation Smile in Russia, she has patients in North Carolina, Maine, Oregon and New Zealand. Dr. Vanstory has worked the medical tents in the Marine Corps marathon in Washington DC and at the Kona Ironman World Championships. And Dr. Vanstory has marched with the Surgeon General promoting "Exercise is Medicine" at the World Congress Sports Medicine Conference. Disillusioned by the current health care system and armed with the realization that culture, nutrition and emotional well-being have a profound impact on health, Dr. Vanstory now motivates clients and patients to discover the healthiest versions of themselves through humor, counseling in her "Upgrade Your Health" Wellness Program.

2 thoughts on “RECIPE: Healthy Chocolate Chip Peanut Butter Cookies

    1. I may have to start 1/2ing the recipe—not exactly like a warm baked flour peanut butter chocolate chip cookie, but, deliciously healthy nonetheless! Thanks to you (and your daughter) for reading!

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