No-Cook Peanut Buttery Cookie Dough Bites
- Total Time
- 1:20
- Prep
- 0:20
- Cook
- 0:00
- Serves
- 36
- Difficulty
- Moderate
Creamy and rich meet light and airy. The marvelous mouthfeel of these no-bake cookies is from pureed chickpeas.
-
canned drained chickpeas¾ cup(s), rinsed and drained
-
low fat cream cheese1 tsp
-
creamy peanut butter with omega-33 Tbsp
-
dark brown sugar⅓ cup(s)
-
vanilla extract½ tsp
-
table salt¼ tsp
-
baking soda⅛ tsp
-
all-purpose flour2 Tbsp
-
peanut butter chips2 Tbsp
-
powdered sugar2 Tbsp
-
unsweetened cocoa powder2 Tbsp
- 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. Yields 1 cookie per serving.