No-Cook Peanut Buttery Cookie Dough Bites
3
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 0 min • Serves: 18 • Difficulty: Easy
Creamy and rich meet light and airy. The marvelous mouthfeel of these no-bake cookies is from pureed chickpeas, which add protein and fiber. Try them in blondies, date-nut bread or chocolate chip cookies. The creamy peanut butter and peanut butter chips make for a delightful contrast with the cocoa powder that's sweetened with powdered sugar. No need to turn on the oven, and these are super-easy to make ahead. They're the perfect dessert to serve at a party.
Ingredients
Canned chickpeas (low sodium)
¾ cup(s)
Low fat cream cheese
1 tsp
Creamy peanut butter (salted, with oil and sugar)
3 Tbsp
Dark brown sugar
⅓ cup(s)
Vanilla extract
½ tsp
Table salt
¼ tsp
Baking soda
⅛ tsp
All-purpose flour
2 Tbsp
Peanut butter chips
2 Tbsp
Powdered sugar (confectioner's)
2 Tbsp
Unsweetened cocoa powder
2 Tbsp
Instructions
1
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.
2
Using a melon baller, scoop cookie dough mixture into 18 small balls (using a scant tbsp per ball); gently place in a mixing bowl.
3
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).
4
Arrange coated bites on a serving platter and keep chilled until ready to serve; dust with remaining sugar mixture just before serving.
5
Serving size: 1 cookie dough bite
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