With banana, oats, olive oil, and dark chocolate, these cookies have a wholesome-but-not thing going on. They’re chewy but crisp on the edges, not overly sweet, and extremely chocolate-y. I love how you really can just throw everything together, and then 10 minutes later your home smells divine for the rest of the night. Make them! Enjoy! And then please, have another.
Although this soup tastes complex, it’s almost unfairly easy to make. What, you don’t have cumin, curry, paprika, or turmeric in your home? Just add another swirl of Sriracha, no one ever needs to know.
So, can we have our chickpeas and eat them, too? Can chickpeas really have it all? And, most importantly: do we have room for more? The answer is almost certainly yes, yes, and yes.
My personal preference is for a less-sweet carrot cake. You know, the kind you can respectably gobble up for breakfast. I mean, don’t get me wrong, I definitely get excited about sweet-sweets. But, I’ve always felt there are two kinds of sweets: after-dinner-only sweets, and breakfast-sweets. My version of carrot cake is definitely a *breakfast*-sweet. A flourless cake, it’s loaded with moist carrots and light, ground almonds and just the right amount of sugar and spice.