Serves: 36
Ingredients
- ¾ cup canned chickpeas (rinsed and drained)
- 3 tablespoons creamy peanut butter
- â…“ cup dark brown sugar
- 1 teaspoon low-fat cream cheese
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- â…› teaspoon baking soda
- 2 tablespoons all-purpose flour
- 2 tablespoons peanut butter chips
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered sugar
Instructions
- 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.
Nutritional Estimates Per Serving (1 ball):
32 calories
1 g fat
1 g fat
0 g Sat. Fat
5 g carbs
1 g fiber
1 g protein
2 g sugars
1Â Points Plus, 1 SmartPoint
5 g carbs
1 g fiber
1 g protein
2 g sugars
1Â Points Plus, 1 SmartPoint
