No-cook peanut buttery cookie dough bites
Canned drained chickpeas
¾ cup(s), rinsed and drained
Low fat cream cheese
Salted creamy peanut butter
Dark brown sugar
Peanut butter chips
Powdered sugar (confectioner's)
Unsweetened cocoa powder
- 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.
- Using a melon baller, scoop cookie dough mixture into 36 small balls; gently place in a mixing bowl.
- 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).
- Arrange coated bites on a serving platter and keep chilled until ready to serve; dust with remaining sugar mixture just before serving.
- Serving size: 1 cookie