No-Cook Peanut Buttery Cookie Dough Bites 2

Total Time
1 hr 35 min
5 min

canned chickpeas

¾ cup(s), rinsed and drained

dark brown sugar

cup(s), packed

creamy peanut butter with omega-3

3 Tbsp

Neufchâtel cheese

1 tsp

vanilla extract

½ tsp

table salt

¼ tsp

baking soda


white 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.

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