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Photo of No-cook peanut buttery cookie dough bites by WW

No-cook peanut buttery cookie dough bites

1
1
1
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
0 min
Serves
36
Difficulty
Moderate
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 drained chickpeas

¾ cup(s), rinsed and drained

Low fat cream cheese

1 tsp

Salted creamy peanut butter

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 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.
  5. Serving size: 1 cookie

Notes

Concerned about the safety of eating uncooked flour? Microwave flour to 165°F to kill harmful bacteria that may be present. Heat 1 c flour in 20 second intervals until it reaches 165°F when checked with an instant read thermometer.

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