No-cook peanut buttery cookie dough bites
1
Points®
Temps total: 1 h 20 min • Préparation: 20 min • Cuisson: 0 min • Portions: 36 • Difficulté: Facile
Creamy and rich meet light and airy. The marvelous mouthfeel of these no-bake cookies is from pureed chickpeas.
Ingrédients
Canned drained chickpeas
¾ cup(s), rinsed and drained
Creamy peanut butter with omega-3
3 tbsp(s)
Dark brown sugar
⅓ cup(s)
Whipped cream cheese
1 tsp(s)
Vanilla extract
½ tsp(s)
Table salt
¼ tsp(s)
Baking soda
⅛ tsp(s)
All-purpose flour
2 tbsp(s)
Peanut butter chips
2 tbsp(s)
Powdered sugar (confectioner's)
2 tbsp(s)
Unsweetened cocoa powder
2 tbsp(s)
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. Yields 1 cookie per serving.
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