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.
Canned drained chickpeas
¾ cup(s), rinsed and drained
Low fat cream cheese
Salted creamy peanut butter
Dark brown sugar
Peanut butter chips
Powdered sugar (confectioner’s)
Unsweetened cocoa powder
- 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.
- Using a melon baller, scoop cookie dough mixture into 36 small balls; gently place in a mixing bowl.
- 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).
- Arrange coated bites on a serving platter and keep chilled until ready to serve; dust with remaining sugar mixture just before serving.
- Serving size: 1 cookie
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.