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:

Ingredients

• 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
• 2 teaspoons vanilla extract
• ½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature
• ¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
• 1 teaspoon baking powder
• a pinch of salt if your peanut butter doesn't have salt in it
• ½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Notes

• My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
• Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
• If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

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. 

Ingredients:
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

Cooking Instructions:
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.