Luke Hines’ low-carb vegan cauliflower cookie recipe

Looking for a low-carb dessert recipe that’ll satisfy all your sugar cravings and keep you feeling fuller for longer? Try Luke Hines’ vegan cookies made with cauliflower. Yes, the vegetable. 

Who said treats have to be unhealthy? One thing you’ll notice with all my dessert recipes is that I do my best to increase nutrient density, decrease sugar content and keep you feeling fuller for longer.

This allows you to reset your cravings, reduce over-eating and become an intuitive eater.

Adding cauliflower rice to your cookies is another great way to celebrate vegetables, adding extra nutrients to each and every sweet mouthful.

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Cauliflower cookies and cream

Makes 24 cookies


  • 400 g (2 cups) raw cauliflower rice
  • 125 ml (1⁄2 cup) melted coconut oil
  • 125 ml (1⁄2 cup) maple syrup, coconut nectar or monk fruit syrup
  • 1 teaspoon vanilla bean paste or powder
  • 180 g (2 cups) desiccated coconut
  • 150 g (11⁄2 cups) almond meal
  • 2 tablespoons arrowroot or tapioca flour, plus extra for dusting
  • 1 tablespoon hemp seeds pinch of sea salt


  • 400 ml can coconut cream, refrigerated upside-down overnight
  • 1–2 drops liquid stevia, plus extra if needed
  • 1⁄2 teaspoon vanilla bean paste or powder


1. Preheat the oven to 180°C and line two large baking trays with baking paper. Place a large mixing bowl in the fridge to chill.

2. In a food processor or using a hand-held blender, blitz together the cauliflower rice, coconut oil, sweetener and vanilla until well combined, smooth and creamy. Add the remaining ingredients and stir well to form a dough.

3. Dust a chopping board or piece of baking paper with a little extra arrowroot or tapioca flour and scoop a tablespoon of the dough out onto it. Using your hands, roll the dough into a ball, then transfer to one of the prepared trays and flatten to a thickness of about 5 mm. Repeat with the remainder of your cookie dough, leaving about 2 cm between each cookie. Transfer the trays to the oven and bake for 20–25 minutes, or until the cookies are golden brown. Leave them to cool slightly on the trays, then transfer to a wire rack to cool.

4. While the cookies are cooling, make your whipped coconut cream. Remove both the chilled bowl and the can of coconut cream from the fridge, taking care not to shake the can as you go. Scoop the solid set coconut cream from the can into the bowl, being careful not to add any of the clear coconut liquid (keep this for using in smoothies, sauces and curries). Using a hand-held blender, blitz for 30 seconds, then add the stevia and vanilla and blitz for a further minute, or until creamy and smooth. Taste and adjust the sweetness by adding more stevia if needed.

5. Serve your cookies alongside the whipped coconut cream for dipping.


These cookies will keep stored in an airtight container in the fridge for 1 week or in the freezer for 3 months. The cream can be kept in an airtight container in the fridge for up to 2 weeks, though it will harden and set the longer it’s chilled – to bring it back to its whipped consistency, just give it another quick blitz with a hand-held blender.

This is a recipe extract from Eat More Vegan by Luke Hines, (Plum, $26.99). Photography by Mark Roper.