Ingredients

The following ingredients have 36 Servings
  • 3/4 cup canned chickpeas, rinsed and drained
  • 3 tablespoons creamy peanut butter
  • 1/3 cup dark brown sugar
  • 1 teaspoon low-fat cream cheese
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2 tablespoons all-purpose flour
  • 2 tablespoons peanut butter chips
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons powdered sugar

Instruction

  • Add chickpeas, peanut butter, brown sugar, low-fat cream cheese, vanilla, salt and baking soda to you food processor and process until smooth and creamy.
  • Add flour along with peanut butter chips and pulse until thoroughly combined.
  • Refrigerate dough at least 1 hour, until well chilled.
  • When ready to roll cookie dough balls, sift together cocoa powder and powdered sugar in a small bowl and set aside half the mixture.
  • Scoop dough with a melon baller and gently roll into a firm, small ball. Roll ball in half the cocoa powder and powdered sugar mixture until evenly coated.
  • Continue rolling balls with remaining dough.
  • Chill until ready to serve.
  • Before serving, dust with remaining cocoa and powdered sugar mixture.