Description
I've already made Cauliflower Biscuits, so why not Cauliflower Cookies? I've taken the Cauliflower Biscuits recipe I made yesterday and swapped out the spices for cinnamon, sweeteners, and of course, chocolate.
The result is chewy and gooey, lower calorie cookie. These are gluten free, sugar free, and vegan, making them a perfect snack!
The result is chewy and gooey, lower calorie cookie. These are gluten free, sugar free, and vegan, making them a perfect snack!
Time
Prep Time:
15 minutes
Rest Time:
10 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Cost
Total Cost:
Cost per Serving:
$0.40
Ingredients
Serving(s)
Flax Egg
- 1 tbsp Ground flaxseed
- 2 tbsp Sugar free syrup
- 1 tsp Vanilla extract
- 1 tsp Liquid monk fruit
Riced Cauliflower
- 1 lb Frozen cauliflower, thawed
Dry Ingredients
- 1/2 cup Almond flour
- 1/3 cup Oat flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1/4 tsp Salt
Chocolate
- 2 tbsp Sugar free chocolate chips
Instructions
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- In a small bowl, combine together flax seed with sugar free syrup, vanilla extract, and liquid monk fruit to make your "flax egg". Let it sit for at least 5 minutes to thicken.
- Preheat your oven to 400F. Line a large cookie sheet with parchment paper.
- In batches, pulse your thawed cauliflower in a food processor until you end up with a rice consistency. Don't over blend, or it will end up watery and mushy. Transfer the cauliflower to a large bowl.
- Add almond flour, oat flour, baking powder, cinnamon, and salt to the bowl. Combine with a silicone spatula.
- Add in the flax egg, and combine to form a wet dough.
- Wearing kitchen gloves to prevent sticking, divide your dough into 9 equal balls, about 66 g each. Add to the cookie sheet, lightly flatten down, and shape into a circle.
- Top with your chocolate chips.
- Bake at 400F for about 30 minutes, or until the sides and bottoms are lightly browned and dried.
- Let the cookies cool on the cookie sheet for 10 minutes before transferring to a wire rack.
Notes
- If you have frozen riced cauliflower, you don't need to use a food processor at all. Just combine in a bowl.
- You can also make this into a cookie cake. Just add the entire cookie dough to a parchment lined and lightly greased 9" cake pan. Flatten to an even thickness, and bake at 400F for about 30 minutes. The tops will be set and lightly browned, a toothpick should come out almost clean, and the internal temperature will be about 200F.
Nutrition Facts
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Total Fat: 5.0g (6%
6 % of Daily Value (78 g)
)
Saturated Fat: 0.9g (5%
5 % of Daily Value (20 g)
)
Polyunsaturated Fat: 1.2g
Monounsaturated Fat: 2.5g
Cholesterol: 0mg (0%
0 % of Daily Value (300 mg)
)
Sodium: 136mg (6%
6 % of Daily Value (2300 mg)
)
Total Carbohydrate: 9.0g (3%
3 % of Daily Value (275 g)
)
Fiber: 3.5g (13%
13 % of Daily Value (28 g)
)
Net Carbs: 4.4g
Total Sugar: 1.7g
Sugar Alcohol: 1.1g
Protein: 3.1g (6%
6 % of Daily Value (50 g)
)
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Vitamin B12: 0.01mcg (0%
0 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 58mg (4%
4 % of Daily Value (1300 mg)
)
Iron: 0.99mg (6%
6 % of Daily Value (18 mg)
)
Magnesium: 40mg (9%
9 % of Daily Value (420 mg)
)
Potassium: 233mg (5%
5 % of Daily Value (4700 mg)
)
:
:
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:
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25.4
:
2.3
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:
9.6
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