Have you ever run out of food and didn't feel like going to the store so you just decided to make do with the few ingredients you had until your husband could pick something up after work? Well that's how I learned to make these cookie dough bites. I had a can of garbanzo beans and some chocolate chips and I thought, I wonder if you can make cookies with garbanzo beans. I googled it and it turns out that you can! Well, they're actually cookie dough bites because they don't really harden like cookies. And I had all of the other ingredients I needed! Here is the recipe I found on texanerin.com:
Oh. My. Goodness. Let me tell you something...these are good. We had a pumpkin and I thought about making paleo pumpkin pie but that seemed like too big of an endeavor at the time (I'm sure we'll get around to it one day), so I decided to go with muffins instead. And I'm glad I did! Mmm mmm! This grain-free pumpkin muffin recipe comes from paleopumpkinmuffins.com. The only ingredient I didn't use was sliced almonds.
1½ cups almond flour
3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup raw honey (optional)
2 tsp almond butter
1 Tbs sliced almonds
1. Preheat oven to 350℉.
2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
3. Mix all ingredients and pour evenly into tins.
4. Bake for 25 minutes on the middle rack.
5. Sprinkle almonds on top immediately after taking them out of the oven.