Guys. I know. I just used the words “cauliflower” and “cookies” in the same post title. The world is ending. But, hey! If you can’t beat the creators of @caulpowered foods or all the tasty @traderjoes cauliflower products (gnocci, pizza crust, rice, etc) why not join them?!
As a BAKER, I couldn’t help but wonder….if cauliflower can be used as a substitute for so many grain-based products, can we use cauliflower in baking? 3 hours of recipe testing later and I present you with VEGAN CAULIFLOWER Chocolate Chocolate Chip Cookies!
I made these vegan and using a number of organic ingredients (like flax seed meal) given I’d assume someone replacing flour with cauliflower might also have other dietary restrictions or considerations.
These cookies turn out a lot softer than regular cookies and be sure to let them cool before tasting so they don’t crumble!
- 1 cup riced cauliflower
- 1/2 cup whole ground flax meal
- 1/4 cup sliced almonds
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 100% pure maple syrup (or sugar-free maple syrup)
- 1/2 cup vegan chocolate chips (I used Lily’s Sweets Dark Chocolate Baking Chips)
- Steam cauliflower rice according to instructions on the package. Let cool down completely.
- Preheat oven at 375 degree Fahrenheit and prepare a cookie sheet with a greased parchment paper.
- In a blender or food processor combine all the ingredients including the steamed cauliflower.
- Procesd until well combined. (Do not over grind the batter).
- Pour batter in a separate bowl and, fold in chocolate chips.
- With a cookie scoop place the cookies on the prepared cookie sheet with one-half inch gap between each cookie.
- Then, place the cookie sheet in the middle rack of the oven and let it bake for 10-15 minutes.
- Take out the cookie sheet and let it cool completely!
- Use a spatula to ease out the cookies from the cookie sheet and place them on a plate or storage box. They will have a softer cake-like texture than regular cookies.