Directions:

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. Roll ball in half the cocoa powder and powdered sugar mixture until evenly coated.
6. Continue rolling balls with remaining dough.
7. Chill until ready to serve. Before serving, dust with remaining cocoa and powdered sugar mixture.