The Top 10 Hummusapien Desserts that are on repeat in my kitchen! From brownies to cookies to bars and banana bread, this list contains my go-to sweets for any craving. Vegan and gluten-free options!
I’m a self-proclaimed desserts queen, mmk? We have something sweet after dinner most nights out of the week and it’s such a cozy winding down ritual for Jeff and me. We typically finish dinner, put on water for tea (peppermint or rooibos chai), and dig into whatever cookies, brownies, or bars we have on hand while we watch our evening shows.
I wouldn’t have it any other way! Now are you a cookie or a brownie person? Dig in!
Meg said: “I made these as part of a Christmas dessert spread to accommodate dairy allergies (make sure to use dairy-free chocolate chips!). I doubled the recipe and made them in two round cake pans to serve as “brownie cakes,” topped them with a dusting of powdered sugar for a little fancy. They were the STAR of the spread, beating out the other desserts the group has always loved. No one believed me when I told them about the avocado, & everyone wanted the recipe. The texture is incredible, and they’re the right amount of sweet. Alexis you are brilliant!”
Jenny commented: “Oh my goodness, these are amazing! I can usually refrain from becoming a cookie monster, but I just couldn’t help myself with these cookies. I’m about to make a second batch, they were that good.”
Emily said: “Ok, I raved about them on social media and have to rave here, I love these!! I made them today, had them in the fridge, wasn’t going to eat them since I was too full from dinner but needed to cut them up to give one to the hubs for his work lunch… a tiny sliver fell off of his, I nibbled, and I saw fireworks. Next thing you know, I’m eating my own bar and thinking of a second. The flavors are so, so great!! It was the first time I made my own oat flour (half rolled/half steal cut blended), and they seriously turned out perfect. I could go on but will end with, these will be in rotation in this house. 🙂 Thank you. Thank you.”
Emily said: “I made these today and they’re awesome! I made them vegan with 1/4 cup pumpkin puree instead of an egg. I don’t have a stand mixer so I just used partially softened vegan butter instead and it worked perfectly. Thank you for this great recipe, Alexis!”
Kaitlyn said: “I was skeptical about a tofu pumpkin bar, but these turned out AMAZING! I love this recipe, and I’m definitely making this again. Thank you for sharing!”
Do you have a favorite treat from this list? Do tell!