This Chickpea Flour Pumpkin Pancakes Recipe Are the Perfect Way to Start Your Morning

Before we get into peppermint hot chocolate season, give this pumpkin hot cocoa a try. It features a dose of dark rum but if you want to leave that out, it will still taste amazing.

Roasted eggplants get an extra dose of flavor with a tomato sauce featuring onion and garlic. Chickpeas also add another texture.

These fries add some healthy fat into your diet while also keeping things gluten-free. Sounds good to us.

Mac and cheese is the ultimate comfort food as far as we're concerned. Making it in the slow cooker makes it easier than ever.

This might be your average comfort food but it's got two of the most important elements: dough and cheese. The spice adds a nice flavor contrast as well.

Pasta dishes make for excellent weeknight dinners because they're easy, warm, and filling.

The next time you go to bake cookies, get a lesson from chocolatier Jacques Torres with this recipe. Our favorite part of the recipe? Adding a little bit of salt on top.

There's no need to use the stove top for this streamlined baked ziti recipe that only requires a few ingredients, making it a perfect choice for a weeknight meal.

This easy and soul-warming soup — perfect on a cold, rainy day — gets a flavor boost from smoked paprika.

Don't be put off by the time and labor required to make this recipe: These savory, rich and creamy veggie-packed potpies topped with flaky vegan biscuits are totally worth it!

When only creamy, decadent mac and cheese will satisfy your desire for classic comfort food, this recipe featuring vegan cream cheese and vegan parmesan hits the spot. Plus, it's ready in 20 minutes! Add your favorite veggies, like broccoli, peas or carrots, to get more "plants" into your dish.

With a complex and flavorful broth spiked with ginger, cloves, star anise, white peppercorns and coriander seeds, this Vietnamese-inspired soup is pure comfort in a bowl.

This vegan version of classic French onion soup evokes the rich, satisfying flavor of the original, thanks to the savory broth made with caramelized onions, red wine and soy sauce and croutons topped with gooey cashew cheese.

Loaded up with your favorite toppings and condiments, these easy kidney bean burgers will be your new game night go-to. Bonus points: The recipe requires only five ingredients!

Tuck into a bowl of creamy coconut milk-infused chickpea curry spiked with Indian spices—so yummy over basmati rice!

This super satisfying one-pot meal features a layer of creamy mashed potatoes atop gravy-laden veggies that have been sautéed with red wine and fresh herbs. Make it vegan by using olive oil instead of the butter and a splash of nondairy milk in the potatoes.

An old-school favorite gets a new school update: Sweet, tangy spiced lentils take the place of ground beef in this hearty plant-based take on sloppy Joes. Try it with a side of vegan slaw—yum!

Banana bread is already delicious, but add in chocolate *and* pumpkin and you have something that is unbeatable.

Lighter Chicken, Bacon, and Broccoli Alfredo

This Alfredo has all of the flavors you love, but relies on some healthier substitutes. Low-fat milk and chicken broth take the place of heavy cream, pork bacon is swapped for turkey, and nutrient-rich broccoli is thrown in the mix for an added healthy boost.

Chili Mac n' Cheese

When two of the best comfort foods come together, they form this tasty Chili Mac n' Cheese. It's a breeze to whip up on a weekday – add some more veggies in the mix if you want to make it healthier.

Baked Turkey Meatballs with Quinoa

Meatballs and pasta are delicious, but are best saved for special occasions. These baked turkey meatballs with quinoa, full of lean protein and whole grains, are a lighter version that you can enjoy on a more regular basis.

Copycat Panera Broccoli Cheddar Mac n' Cheese

A classic comfort food recipe (like broccoli cheddar soup) offers yet another layer of cheesy goodness when you swap the soupy part for a creamy mac and cheese. Try sneaking some shredded carrots into the dish for some extra veggies.

Creamy Chicken Tortilla Soup

This instant pot recipe makes for a super easy, flavorful, and delicious fall dish. Add all your favorite veggies for some extra nutrients, and to make it taste like a taco in a bowl!

Gluten-Free Tuna Noodle Casserole

Crispy root veggie chips save the day in this gluten-free tuna noodle casserole. They add just the right amount of crunch on top, without having to rely on bread crumbs.

Instant Pot Beef Stew

Every ingredient gets so nice and tender in this instant pot beef stew. With plenty of veggies and a good balance between broth, this recipe is a must-make for warming up this fall and winter.

Pastina

Pastina is the ultimate comfort food recipe because it's chockfull of broth, butter, and cheese. It'll soothe your head cold, or your upset stomach. If you aren't sick, pastina is still a great dish to maximize coziness!

Slow Cooker Chicken Noodle Soup

This classic childhood chicken noodle soup is upgraded when you make it in your slow cooker. This recipe in particular is great for busy days, because you can have it cook during the day then enjoy the rich flavors after you get off work.

Sweet Potato Chicken Cottage Pie

Chicken takes the place of red meat, and sweet potato takes the place of white, for a hearty, healthy meal.

Loaded Baked Potato Soup

This Whole 30-approved loaded baked potato soup recipe is delicious and is a healthy comfort food that you won't be able to turn down. Add all your favorite baked potato garnishes right on top and you're in store for a delicious meal that goes with rainy days *and* chilly evenings.

Mushroom Risotto

This easy mushroom risotto recipe will take your kitchen by storm. Once you've made it, you'll already be planning your next risotto dinner.

Meatloaf

Meatloaf immediately takes us back to our mom's kitchen, eating hot meatloaf at dinner and a cold meatloaf sandwich for lunch the next day. It's already hiding some carrots, but feel free to mix in any other veggies you'd like to.

Chicken with Garlic Mushroom Sauce

Comfort foods like this chicken with garlic mushroom sauce recipe are a definite way to create cozyvibes at mealtime.

Cauliflower Risotto

Risotto is delicious, but it can be a pain to make. This cauliflower version isn’t just healthier — it’s easier to cook, too.

Whipped Feta and Cauliflower Mash

Skip the mashed potatoes in favor of mashed cauliflower. It’s a creamy, rich-tasting side dish that’s lower in carbs, flavored with feta and herbs so you’re left feeling satisfied.

Sweet Potato and Kale Brown Rice Casserole

Many of us grew up on cheesy rice casseroles, and this recipe offers up a healthier take. It’s made with nutritional powerhouses like sweet potato, kale, and brown rice.

Slow Cooker Beef Stroganoff

The slow cooker beef strroganoff makes this comfort food recipe worlds easier. Not to mention, this dish is *so* full of flavor. Add even more vegetables to get in that healthy kick you're seeking.

Crockpot Spicy Chicken Tortilla Soup

Craving a spicy kick to your chicken tortilla soup? Add jalapenos, cumin and red enchilada sauce for a flavor you won't forget.

Cauliflower Gnocchi

Cauliflower gnocchi isn’t just a lighter version of the classic comfort food recipe – it’s a praise-worthy dish on its own, especially when it's topped with colorful kale pesto.

Whole30 Shepherd’s Pie

Shepherd’s pie gets a lil' bit of a lighter makeover in this comfort food recipe. It’s a dairy-free take on the classic that opts for grass-fed meat instead of the usual.

Spaghetti Squash Boats with Chicken

Spaghetti squash replaces pasta while chicken and bacon add some big flavors to the mealtime mix for a cozy dish that’s healthy, but truly satisfying.

Skillet Chicken Parmesan

Lighten things up by baking the chicken instead of frying it, and serving it on a bed of greens instead of pasta for a healthy comfort meal.

Sweet Potato Spaghetti with Lentil Sauce

Spiralized noodles are all the rage when it comes to healthy food, and they come in real handy in this dish. Topped with a chunky lentil-based Bolognese, this a cozy meal full of essential nutrients.

Vegetarian Italian Wedding Soup

A cozy bowl of soup is the perfect meal on chilly days. This Italian wedding soup is comforting, but not heavy — it uses vegetarian meatballs instead of red meat.

Healthy Sloppy Joes

These sloppy Joes don’t come from a can – they’re made from scratch, without any added sugars.

Slow Cooker Turkey Chili

Sometimes you just need a hands-off meal, but don’t want to rely on getting takeout. This slow cooker turkey chili is just the thing — loaded with veggies, beans, and lean ground turkey to keep you full and satisfied.

High Protein Mac n' Cheese

Sometimes our favorite comfort foods just need a little nutritional boost. This mac n' cheese uses protein-enriched pasta, then makes a cheesy sauce from light shredded cheese and fat-free cottage cheese, so you get a ton of protein and flavor, with less fat and calories.

Lightened Up Chicken Pot Pie

It’s easier than you might think to remake this classic comfort food recipe. It’s made with a whole wheat crust and non-dairy milk, plus the same veggies and lean protein that make the original so tasty.

Ginger Butternut Squash Soup

Aside from the fact that this ginger butternut squash soup is colorful and only has 110 calories, it also only requires five ingredients and 30 minutes. Talk about a win-win.

Fried Quinoa with Chicken

Lighten up the go-to takeout meal with quinoa and extra veggies. If you want some extra flavor with less salt, add a drizzle of low-sodium soy sauce on top.

Gluten-Free Smothered Pork Chops

Served with herb whipped parsnips and kale, you’ll rave over these smothered pork chops. In addition to healthy vegetable sides, they’re made with a dairy-free caramelized onion sauce, which makes it a healthier take on the comfort food classic.

Sheet Pan Lemon Garlic Butter Salmon

You may not associate salmon as a comfort meal but after you try this recipe, you'll rely on it time and time again.

Pumpkin French Toast

Comfort food doesn't have to begin and end with dinner. You can easily recreate this pumpkin French toast recipe so you can have a comforting option for breakfast.

Skillet Peach Cobbler

We're willing to argue that this skillet peach cobbler recipe is one of the delicious comfort foods you can make. Sure, it's more of a dessert than an actual meal but you can keep the cozy vibes going with a warm, peach slice of this recipe.

Roasted Sweet Potato and Carrot Soup

Any time you have roasted flavors in a soup, you're bound to have a delicious and savory meal.

Apple Cider Chicken Thighs with Root Vegetables

Sheet pan meals deserve all the awards they can receive because they're easy to make and contain juicy flavor that

Beef Teriyaki with Mushrooms and Broccoli

This yummy protein-filled bowl is a top notch comfort food. You'll fall in love with the savory glaze that covers the beef and may want to use it for future meals!

Swirled Pig's Ears Cookies (Vietnam)

Bake your way around the world with Crumbs's 300 irresistible cookie recipes from nearly 100 countries, from classic chocolate chip cookies to date-filled maamoul, and almond macaroons to cardamom biscuits, Italian waffle cookies, and Okinawan brown sugar shortbread.

"Cookies are condensed pieces of excess," says Ben. "They allow everyone to feel extravagant and rich for a second. I think that’s a universal appeal for everyone. They bring joy while eating them, no matter how you feel the rest of the time. And sharing in that joy is what cookies do best; they allow you to physically give out happiness in a few bites."

He's sharing an excerpt of three cookie recipes below!

Chocolate-Glazed Polish Gingerbread (Poland)

Adapted from Crumbsby Ben Mims

Preparation time: 50 minutes, plus cooling and setting time

Cooking time: 20 minutes

Makes: 30 cookies

INGREDIENTS

For the cookies:

• 6 tablespoons (125 g) honey ¼ cup (50 g) white US granulated (UK caster) sugar
• 2½ tablespoons (35 g) unsalted butter
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cardamom
• 2 tablespoons sour cream
• 2¼ cups (315 g) all-purpose (plain) flour, plus more for dusting
• ½ teaspoon baking soda (bicarbonate of soda)
• ¾ teaspoon fine sea salt

For the chocolate glaze:

• 1½ cups (200 g) powdered (icing) sugar
• 1/3 cup (30 g) natural cocoa powder
• 1 teaspoon pure vanilla extract
• 3 tablespoons whole milk, plus more if needed

DIRECTIONS

1. Make the cookies: Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. Pour the honey into a small frying pan and place over medium-high heat until the honey starts to bubble around the edges and is loose. Remove the pan from the heat and stir in the white US granulated (UK caster) sugar, butter, water, cinnamon, nutmeg, cloves, allspice, and cardamom until the sugar dissolves. Pour the mixture into a medium bowl and let cool for 10 minutes.
3. Stir in the sour cream until smooth, then add the flour and sprinkle over the baking soda (bicarb) and salt. Fold the mixture with a silicone spatula or wooden spoon until the dough just comes together and there are no dry pockets of flour remaining.
4. Scrape the dough onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough to ½ inch (13 mm) thick. Using a 2½- to 3-inch (6.5 to 7.5 cm) round or heart-shaped cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the scraps to cut out more cookies.
5. Bake until the cookies are risen, golden brown at the edges, and give just slightly when pressed on top, 15-20 minutes, switching racks and rotating the baking sheets front to back halfway through. The cookies will firm up considerably upon cooling so err on the side of underbaking them.
6. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.
7. Make the chocolate glaze: In a small bowl, whisk together the powdered (icing) sugar and cocoa. Add the vanilla and 2 tablespoons of the milk and stir until a thick paste forms. Add another 1 tablespoons milk and stir until the glaze is pourable and smooth but not too runny. Add more milk if needed to reach the consistency you want.
8. Balance a cookie on the tines of a fork and position it over the bowl of glaze. Use a spoon in your other hand to spoon glaze over the cookie, allowing the excess to drip back into the bowl. Once the glaze stops dripping, return the cookies to a rack or a baking sheet. Repeat glazing the remaining cookies. Let the glaze dry until set before serving.

Rainbow Sprinkles-Covered Cookies (Mexico)

Adapted from Crumbsby Ben Mims

Preparation time: 15 minutes, plus 1 hour chilling time

Cooking time: 15 minutes

Makes: About 36 cookies

INGREDIENTS

• 2 cups (280 g) all-purpose (plain) flour
• 1½ teaspoons baking powder
• ¾ teaspoon fine sea salt
• ¾ cup (150 g) white US granulated (UK caster) sugar
• ½ cup (115 g) cold-rendered leaf lard or vegetable shortening, softened
• 4 tablespoons (2 oz/55 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract, preferably Mexican
• 2 eggs, 1 whole and 1 separated
• 1 tablespoon water
• ½ cup (120 g) rainbow-colored nonpareils (hundreds & thousands) or small dragées

DIRECTIONS

• Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, with a hand mixer, combine the sugar, lard, butter, and vanilla and beat on medium speed until light and fluffy, 2-3 minutes. Add the whole egg, beat until smooth, then add the egg yolk to the bowl, beating until smooth. Add the flour mixture to the bowl and stir until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate the dough for 30 minutes to firm.
• Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten the dough to ¼ inch (6 mm) thick. Using a 2½-inch (6.5 cm) round cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the dough and cut out more cookies. Place the baking sheets in the refrigerator for 30 minutes to firm the dough rounds.
• Meanwhile, make an egg wash by whisking the remaining egg white with the water until smooth. Place the nonpareils in a shallow dish or large plate.
• Using a pastry brush, brush some of the egg wash over the top of a dough round and place the round, brushed-side down, in the nonpareils to completely encrust that side. Invert the cookie and return it to its spot on the baking sheet. Repeat with the remaining dough rounds.
• Bake until light golden brown at the edges and just set in the center, 12-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
• Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.

Flower Shaped Butter Cookies (Italy)

Adapted from Crumbsby Ben Mims

Preparation time: 45 minutes

Cooking time: 15 minutes

Makes: About 24 cookies

INGREDIENTS

• 1 cup (140 g) all-purpose (plain) flour
• ¾ cup (105 g) potato starch or cornstarch (cornflour)
• ¾ teaspoon fine sea salt
• 2 hard-boiled egg yolks
• 1 stick (4 oz/115 g) unsalted butter, softened
• ½ cup (65 g) powdered (icing) sugar, plus more for dusting
• 1 teaspoon pure vanilla extract or almond extract
• Finely grated zest of 1 lemon

DIRECTIONS

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, potato starch, and salt. Place a fine sieve over a large bowl and use a silicone spatula to press the hard-boiled egg yolks through the sieve, scraping the back of the sieve to ensure you get all the egg yolk. Add the butter and sugar, and beat on medium speed with a hand mixer until pale and fluffy, 2-3 minutes. Beat in the vanilla extract and lemon zest. Add the dry ingredients and stir until the dough forms and there are no dry patches of flour remaining. Gather the dough into a ball.
3. Working on a lightly floured work surface, roll out the dough with a rolling pin to ⅜ inch (1 cm) thick. Using a 2½-inch (6.5 cm) flower-shaped cutter, cut out shapes of dough. Reroll the scraps to cut out more cookies. Transfer the shapes to the prepared baking sheets, spaced 1 inch (2.5 cm) apart. Using the end of a narrow-handled wooden spoon or a ½-inch (13 mm) round piping tip (nozzle), punch out the center of each dough flower. Reroll the centers to make more cookies or discard them.
4. Bake until golden brown at the edges and dry to the touch on top, 10-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
5. Transfer the baking sheets to wire racks and let the cookies rest on the pans for 1 minute. While they are still hot, dust the cookies with sugar and then transfer directly to the racks to cool completely.

VARIATION

Castagnese

Substitute the same weight of chestnut flour for the potato starch.

Chocolate Chip Cookies (United States)

"Ben's best baking tip? "Be patient. So much of the success of your baking comes down to simply giving things the time they need to set up or cool down. Don’t rush things. Always set a timer. Oh, and use a scale! Using the proper weight of ingredients (versus using volume measurements) will be the single greatest determining factor in the outcome of your cookies and all baked goods."

There's so much inside of Crumbs, including the origin story of each cookie and its region. Try them for breakfast, with afternoon tea, on holidays, or as a late-night snack, they are that good!

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Crumbs: Cookies and Sweets From Around the World