Serves 36, 1 cookie per serving
3/4 C canned chickpeas, rinsed and drained
3 Tbsp creamy peanut butter with omega-3
1/3 C dark brown sugar
1 tsp low fat cream cheese
1/2 tsp vanilla extract
1/4 tsp salt
1/8 tsp baking soda
2 Tbsp all-purpose flour
2 Tbsp peanut butter chips
2 Tbsp powdered sugar
2 Tbsp 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 for 1 hour.
Scoop cookie dough and shape into 36 small balls. Place in a mixing bowl.
In a small bowl, sift powdered sugar and cocoa powder. Sprinkle 2 Tbsp of sugar mixture over chilled cookie dough bites, reserving remaining sugar mixture.
Keep chilled until ready to serve.
Arrange bites on a serving platter and dust with remaining sugar mixture before serving.