¾ cup canned chickpeas (rinsed and drained)
3 tablespoons creamy peanut butter
⅓ cup dark brown sugar
1 teaspoon low-fat cream cheese
½ teaspoon vanilla extract
¼ teaspoon salt
⅛ teaspoon baking soda
2 tablespoons all-purpose flour
2 tablespoons peanut butter chips
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered sugar
Add chickpeas, peanut butter, brown sugar, low-fat cream cheese, vanilla, salt, and baking soda to your 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 the remaining dough.
Chill until ready to serve. Before serving, dust with remaining cocoa and powdered sugar mixture.
Nutritional Estimates Per Serving (1 ball):
1 g fat
0 g Sat. Fat
5 g carbs
1 g fiber
1 g protein
2 g sugars
1 Points Plus, 1 SmartPoint