Best gooey and crunchy cauliflower choc chip cookie recipe

If you’re someone who has a serious sweet tooth and looking for something other than banana bread, then do yourself a favour and try baking these cookies.

They’re chewy, gooey and chunky, and thanks to the hidden veg (hello, cauliflower), each serve will give you a dose of iron, magnesium and vitamin C. Yes, cauliflower really CAN be anything.

Like what you see? Sign up to our bodyandsoul.com.au newsletter to read more stories like this.

Gluten-free cauliflower choc chip cookies

Makes 12 cookies

Prep Time: 1 hour, 10 minutes

Cooking Time: 15 minutes

Total Time: 1 hour 25 minutes

Ingredients

• ½ cup sugar
• ¾ cup brown sugar, packed
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 1 egg
• 1½ teaspoons vanilla extract
• 1 ¼ cups PomPom Paddock Flour
• ½ teaspoon bicarb soda
• ¾ cup dark chocolate chunks
• ½ cup roughly chopped pecans or nut of your choice

Method

1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

3. Sift in the flour and bicarb soda, then fold the mixture with a spatula.

4. Fold in the chocolate chunks and pecans, then chill the dough for at least 30 minutes. For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.

5. Preheat oven to 180°C. Line a baking sheet with baking paper.

6. Scoop the dough with an ice-cream scoop onto the baking paper, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.

7. Bake for 12-15 minutes, or until the edges have started to barely brown.

8. Cool completely on the tray before serving.

9. Enjoy!

This recipe is courtesy of PomPom Paddock.