NO-BAKE PEANUT BUTTER COOKIE DOUGH BALLS
¾ C. canned chickpeas (rinsed and drained)
3 Tbsp. creamy peanut butter
⅓ C. dark brown sugar
1 Tsp. low-fat cream cheese
½ Tsp. vanilla extract
¼ Tsp. salt
⅛ Tsp. baking soda
2 Tbsp. all-purpose flour
2 Tbsp. peanut butter chips
2 Tbsp. unsweetened cocoa powder
2 Tbsp. powdered sugar
HOW TO MAKE:
1-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.
2-Add flour along with peanut butter chips and pulse until thoroughly combined.
3-Refrigerate dough at least 1 hour, until well chilled.
4-When ready to roll cookie dough balls, sift together cocoa powder and powdered sugar in a small bowl and set aside half the mixture.
5-Scoop dough with a melon baller and gently roll into a firm, small ball. 6-Roll ball in half the cocoa powder and powdered sugar mixture until evenly coated.
7-Continue rolling balls with remaining dough. Chill until ready to serve.
8-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
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