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Photo of No-cook peanut buttery cookie dough bites by WW

No-cook peanut buttery cookie dough bites

1
Points® value
Total Time
1 hr 20 min
Prep
20 min
Serves
36
Difficulty
Easy
Creamy and rich meet light and airy. The marvelous mouthfeel of these no-bake cookies is from pureed chickpeas.

Ingredients

Canned drained chickpeas

¾ cup(s), rinsed and drained

Creamy peanut butter with omega-3

3 tbsp(s)

Dark brown sugar

⅓ cup(s)

Whipped cream cheese

1 tsp(s)

Vanilla extract

½ tsp(s)

Table salt

¼ tsp(s)

Baking soda

⅛ tsp(s)

All-purpose flour

2 tbsp(s)

Peanut butter chips

2 tbsp(s)

Powdered sugar (confectioner's)

2 tbsp(s)

Unsweetened cocoa powder

2 tbsp(s)

Instructions

  1. Combine chickpeas, peanut butter, brown sugar, cream cheese, vanilla extract, salt and baking soda in a food processor; process until completely smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until mixture is chilled, at least 1 hour.
  2. Using a melon baller, scoop cookie dough mixture into 36 small balls; gently place in a mixing bowl.
  3. In a small bowl, sift together powdered sugar and cocoa powder; remove 2 tablespoons of sugar mixture and gently toss with chilled cookie dough bites (reserve remaining sugar mixture).
  4. Arrange coated bites on a serving platter and keep chilled until ready to serve; dust with remaining sugar mixture just before serving. Yields 1 cookie per serving.

Notes

Pureed chickpeas add protein and fiber to these cookies. Try them in blondies, date-nut bread or chocolate chip cookies.

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