- Combine chickpeas, brown sugar, peanut butter, cream cheese, vanilla, salt, and baking soda in food processor; process until very smooth. Add ﬂour and peanut butter chips; pulse just until combined. Refrigerate until dough is chilled, at least 1 hour or up to 4 hours.
- Using melon baller, scoop out dough to make 36 small balls, gently placing them in large shallow bowl.
- Whisk together confectioners’ sugar and cocoa in small bowl. Sprinkle 2 tablespoons of sugar-cocoa mixture over dough balls and toss until coated evenly. Set aside remaining sugar-cocoa mixture. Arrange dough bites on serving plate; refrigerate up to several hours. Dust with remaining sugar-cocoa mixture just before serving.
- Per serving: 1 cookie
The chickpeas contribute protein and fiber, along with some tempting texture, to these cookies.