No-Cook Peanut Buttery Cookie Dough Bites
- Total Time
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.