Cauliflower Chocolate Chip Cookies

GF V DF VG SF Jul 29, 2026

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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, gooey, sweet, slightly crispy, and lower calorie cookie. These are gluten free, sugar free, and vegan, making them a perfect snack!

FLAX EGG
- 1 tbsp (6.5 g) Ground flaxseed
- 2 tbsp (40 g) Sugar free syrup
- 1 tsp (5 g) Vanilla extract
- 1 tsp (5 g) Liquid monk fruit

RICED CAULIFLOWER
- 1 lb (454 g) Frozen cauliflower, thawed

DRY INGREDIENTS
- 1/2 cup (56 g) Almond flour
- 1/3 cup (30 g) Oat flour
- 1 tsp (6 g) Baking powder
- 1 tsp (3 g) Cinnamon
- 1/4 tsp (1.5 g) Salt

CHOCOLATE
- 2 tbsp (30 g) Sugar free chocolate chips

1. 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.

2. Preheat your oven to 400F. Line a large cookie sheet with parchment paper.

3. 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.

4. Add almond flour, oat flour, baking powder, cinnamon, and salt to the bowl. Combine with a silicone spatula.

5. Add in the flax egg, and combine to form a dough.

6. Fold in your chocolate chips.

7. Divide your dough into 9 equal balls, about 70 g each. Add to the cookie sheet, lightly flatten down, and shape into a circle.

8. Bake at 400F for about 30 minutes, or until the sides and bottoms are lightly browned and dried.

9. Let the cookies cool on the cookie sheet for 10 minutes before transferring to a wire rack.

https://www.poormanprotein.com/recipes/cauliflower-cookies

Servings: 9
1 cookie (~57 g)
Calories: 84
Protein: 3 g
Fat: 5 g
Carbs: 9 g
Fiber: 4 g

Description

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 dough.

Fold in your chocolate chips.

Divide your dough into 9 equal balls, about 70 g each. Add to the cookie sheet, lightly flatten down, and shape into a circle.

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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Servings: 9

Serving Size: 1 cookie (~57 g)

Calories: 84

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Total Fat: 5.0g (6 %)

Saturated Fat: 0.9g (5 %)

Polyunsaturated Fat: 1.2g

Monounsaturated Fat: 2.5g

Cholesterol: 0mg (0 %)

Sodium: 136mg (6 %)

Total Carbohydrate: 9.0g (3 %)

Fiber: 3.5g (13 %)

Net Carbs: 4.4g

Total Sugar: 1.7g

Sugar Alcohol: 1.1g

Protein: 3.1g (6 %)

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Vitamin B12: 0.01mcg (0 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 58mg (4 %)

Iron: 0.99mg (6 %)

Magnesium: 40mg (9 %)

Potassium: 233mg (5 %)

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Caffeine: 1.4mg (1 %)

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Glycemic Index

25.4

Glycemic Load

2.3

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Nutrition Score

9.6

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Sources of Inspiration

https://www.poormanprotein.com/recipes/vegan-biscuits

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