Pumpkin Spice Cookie Dough Bites
Get your PSL fix in the form of these craveable two-bite treats made from chickpeas. The legumes get pureed with a little bit of canned pumpkin puree for moisture, light cream cheese and powdered almond butter for richness, brown sugar for caramel-like sweetness, and, of course, pumpkin pie spice for that irresistible seasonal flavor. The “dough” is then rolled into balls and coated in a mixture of sugar and more spice to give your palate a jolt of crunchy sweetness right away. Store in the fridge for up to two weeks or in the freezer for up to one month.
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Unsweetened powdered almond butter
Unpacked brown sugar
Pumpkin pie spice
1 Tbsp, divided
Low fat cream cheese
- Place chickpeas in a food processor. Process until almost smooth, about 1 minute. Add powdered almond butter, brown sugar, pumpkin, 1 1/2 tsp pumpkin pie spice, vanilla, and cream cheese and process until smooth, about 1 minute. Roll mixture into 20 (1-inch) balls.
- Combine granulated sugar and remaining 1 1/2 tsp pumpkin pie spice in a small bowl. Roll balls in sugar mixture to coat.
- Serving size: 1 cookie dough ball