Peanut Butter no bake cookies

By Marieanne

Ingredients

• 3/4 cup(s) canned chickpeas, rinsed and drained
• 3 Tbsp creamy peanut butter
• 1/3 cup(s) dark brown sugar
• 1 tsp whipped cream cheese
• 1/2 tsp vanilla extract
• 1/4 tsp table salt
• 1/8 tsp baking soda
• 2 Tbsp white all-purpose flour
• 2 Tbsp peanut butter chips
• 2 Tbsp powdered sugar
• 2 Tbsp unsweetened cocoa powder

Preparation

Step 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.

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. Yields 2 cookies per serving.