No-Cook Peanut Buttery Cookie Dough Bites (Family Meals)

Points® value
Total Time
1 hr 35 min
5 min


Canned chickpeas (garbanzo beans)

¾ cup(s), rinsed and drained

Dark brown sugar

cup(s), packed

Creamy peanut butter with omega-3

3 Tbsp

Reduced fat cream cheese (neufchâtel)

1 tsp

Vanilla extract

½ tsp

Table salt

¼ tsp

Baking soda


All-purpose flour

2 Tbsp

Peanut butter chips

2 Tbsp

Confectioners' sugar

2 Tbsp

Unsweetened cocoa powder

2 Tbsp


  1. 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.
  2. Using melon baller, scoop out dough to make 36 small balls, gently placing them in large shallow bowl.
  3. 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.
  4. Per serving: 1 cookie


The chickpeas contribute protein and fiber, along with some tempting texture, to these cookies.