No-Cook Peanut Buttery Cookie Dough Bites

Total Time
1 hr 20 min
20 min
0 min
Creamy and rich meet light and airy. The marvelous mouthfeel of these no-bake cookies is from pureed chickpeas.


canned drained chickpeas

¾ cup(s), rinsed and drained

low fat cream cheese

1 tsp

creamy peanut butter with omega-3

3 Tbsp

dark brown sugar


vanilla extract

½ tsp

table salt

¼ tsp

baking soda


all-purpose flour

2 Tbsp

peanut butter chips

2 Tbsp

powdered sugar

2 Tbsp

unsweetened cocoa powder

2 Tbsp


  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 36 small balls; 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. Yields 1 cookie per serving.


Pureed chickpeas add protein and fiber to these cookies. Try them in blondies, date-nut bread or chocolate chip cookies.

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