No Bake Peanut Butter Cookie Dough Balls
Ingredients
3/4 cup canned chickpeas, rinsed and drained
3 tablespoons creamy peanut butter
1/3 cup dark brown sugar
1 teaspoon low-fat cream cheese
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon baking soda
2 tablespoons all-purpose flour
Instructions
Prepare Chickpeas:
Rinse and drain the canned chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
Blend Ingredients:
In a food processor, combine the chickpeas, creamy peanut butter, dark brown sugar, low-fat cream cheese, vanilla extract, salt, and baking soda. Blend until the mixture is smooth and creamy.
Add Flour:
Add the all-purpose flour to the mixture and blend again until well combined. The dough should be thick and hold together when pressed.
Form Dough Balls:
Using a small cookie scoop or your hands, form the dough into small balls (about 1 inch in diameter). You should get approximately 12 balls from this mixture.
Chill:
Place the cookie dough balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
Serve:
Once chilled, the cookie dough balls are ready to be enjoyed. Store any leftovers in an airtight container in the refrigerator.
Tips
Optional Add-ins: You can add mini chocolate chips or chopped nuts if desired. Be sure to adjust the WW points accordingly.
Portion Control: To ensure each ball is only 1 WW point, make sure to get approximately 12 balls from the mixture.
Enjoy your healthy and delicious No Bake Peanut Butter Cookie Dough Balls!
Additional Tips
Use a Food Processor:
For the smoothest dough, a food processor is ideal. It ensures the chickpeas are thoroughly blended, giving you a creamy texture.
Adjust Sweetness:
If you prefer a sweeter dough, you can add a bit more dark brown sugar or a few drops of a sugar substitute like Stevia or Monk Fruit.
Peanut Butter Consistency:
Make sure your peanut butter is creamy and well-stirred. If itโs too oily or too dry, it can affect the texture of the dough.
Chickpea Preparation:
To remove the skins from the chickpeas for an even smoother texture, gently rub them between paper towels after rinsing.
Chilling Time:
If the dough seems too soft to form into balls, you can refrigerate it for 10-15 minutes before shaping.
Flavor Enhancements:
Add a pinch of cinnamon or a few drops of almond extract for a flavor twist.
For a chocolatey version, mix in a teaspoon of cocoa powder.
Texture Variations:
Add a small amount of rolled oats for a different texture and extra fiber.
Incorporate shredded coconut for a tropical flavor.
Serving Suggestions:
Serve with a side of fresh fruit for a balanced snack.
Drizzle with a tiny bit of melted dark chocolate for an extra treat (adjust WW points as necessary).
Storage:
These cookie dough balls can be stored in the refrigerator for up to a week or frozen for up to a month. If freezing, let them thaw in the refrigerator before eating.
Portion Control:
Use a small cookie scoop to ensure even-sized balls, which helps with portion control and consistency in WW points.
Consistency Adjustment:
If the dough is too dry, add a teaspoon of water or a bit more peanut butter.
If the dough is too wet, add a bit more flour or refrigerate the dough before forming balls.
Presentation:
Roll the dough balls in crushed nuts, cocoa powder, or shredded coconut for a decorative touch.
These tips should help you create the perfect No Bake Peanut Butter Cookie Dough Balls, ensuring theyโre delicious, healthy, and satisfying!