No-Cook Peanut Buttery Cookie Dough Bites

Ingredients:

• 3/4 cup canned chickpeas, rinsed and drained
• 1/3 cup packed dark brown sugar
• 3 tbsp. creamy peanut butter
• 1 tsp. light cream cheese
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1/8 tsp. baking soda
• 2 tbsp. whole-wheat flour
• 2 tbsp. peanut butter chips
• 2 tbsp. confectioners' sugar
• 2 tbsp. unsweetened cocoare made

Makes 36 Servings (1 cookie per serving)

1. Combine chickpeas, brown sugar, peanut butter, cream cheese, vanilla, salt, and baking soda in a food processor; process until very smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until dough is chilled, at least 1 hour or up to 4 hours.
2. Using  a melon baller, scoop out dough to make 36 small balls, gently placing them in large shallow bowl.
3. Whisk together confectioners' sugar and cocoa in a small bowl. Sprinkle 2 tablespoons of sugar cocoa mixture over dough balls and toss until coated evenly. Set aside remaining sugar-cocoa mixture. Arrange dough bites on serving plate; refrigerate up to several hours. Dust with remaining sugar-cocoa mixture just before serving.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook Don't be intimidated by these sweet treats. They are actually tasty. The combination of peanut butter and chocolate is divine. If you don't have peanut butter chips, substitute dark chocolate chips and they will be just as tasty. You'll forget these cookie dough bites are made of chickpeas. Chickpeas add protein and fiber to these sweet treats so you'll forget they are good for you.