DifficultyBeginner

As a blogger and a baker it is always exciting to try new products that I receive. I love the challenge of incorporating them into recipes. In this case it is nutrient dense Cauliflower flour from Pom Pom Paddock, a company based in Australia. I love the nutty, sweet flavour it imparts to baked goods. The texture it gives to these cookies is so wonderful as well. So often gluten free flours have a slightly odd texture and flavour, however not in the case of this flour. If you live outside Australia and New Zealand, their products are not available yet so use whatever gluten free flour blend you like best in these. If you are using your own blend of gluten free flours make sure to add guar gum or psyllium(about 1/2 tsp per cup of flour) seed to bind the cookies.

Yields24 Servings
Prep Time15 minsCook Time13 minsTotal Time28 mins
 ½ cup refined coconut oil, ghee, butter or vegetable shortening
 ¾ cup coconut sugar
 1 tsp vanilla extract
 1 vegan egg replacer (chia, flax egg or vegan egg replacer mix)I prefer Namaste Foods egg replacer
 1 cup Pom Pom Paddock Cauliflower Flour mixor use GF flour blend of your choice
 ½ tsp baking soda
 ¼ tsp sea salt
 1 cup chocolate chips
  cup unsweetened coconut flakes
1

Preheat oven to 350 F. Cream coconut oil and sugar with an electric beater/mixer or by hand until smooth and light, about 3 minutes or so. Add vanilla and egg replacer and mix for another 2 minutes or so.

2

Add flour, soda and sea salt and mix well. Fold in chocolate chips and coconut. Roll dough into balls and place evenly on a parchment lined baking sheet, 12 per sheet and place in centre of oven and bake for 11-13 minutes or until golden brown.

3

Cool for at least 15 minutes on the baking sheet before transferring to a cooking rack.

Ingredients

 ½ cup refined coconut oil, ghee, butter or vegetable shortening
 ¾ cup coconut sugar
 1 tsp vanilla extract
 1 vegan egg replacer (chia, flax egg or vegan egg replacer mix)I prefer Namaste Foods egg replacer
 1 cup Pom Pom Paddock Cauliflower Flour mixor use GF flour blend of your choice
 ½ tsp baking soda
 ¼ tsp sea salt
 1 cup chocolate chips
  cup unsweetened coconut flakes

Directions

1

Preheat oven to 350 F. Cream coconut oil and sugar with an electric beater/mixer or by hand until smooth and light, about 3 minutes or so. Add vanilla and egg replacer and mix for another 2 minutes or so.

2

Add flour, soda and sea salt and mix well. Fold in chocolate chips and coconut. Roll dough into balls and place evenly on a parchment lined baking sheet, 12 per sheet and place in centre of oven and bake for 11-13 minutes or until golden brown.

3

Cool for at least 15 minutes on the baking sheet before transferring to a cooking rack.

Chocolate Chip Cookies (GF Vegan)