Peanut butter cauliflower cookies
Don’t knock these peanut butter cauliflower cookies until you try them – grain-free and no refined sugar … but with cauliflower for the added crunch!
It looks like I’m becoming known for some of my strange food combinations. Like these peanut butter mystery cookies. Or putting cauliflower into a chocolate dip. Just as some examples. But you know what? They work for me. And honestly, I’m only putting recipes on this website that I personally like.
And so I introduce you to these peanut butter cauliflower cookies. To be completely transparent, this recipe came about because I was wanting to use up some cauliflower rice but me being one of the biggest Cookie Monsters out there, I thought I could combine the two objectives! And as I was sifting through my recipe folder, I came across my peanut butter quinoa cookie recipe … here’s how my thought process panned out:
“Hmm – I haven’t made these cookies in a while. But I don’t have any quinoa. Cauliflower rice kind of looks like quinoa, doesn’t it? I wonder how putting cauliflower rice in a cookie would taste.”
And so the recipe was born. I took these cookies to work and challenged my colleague to choose the secret ingredients (similar to my mystery cookie challenge). I had to tell them it was a vegetable … but even then they didn’t guess. But what came as a shock to me was revealing cauliflower as the veggie in these cookies led one of my co-workers to be grateful he didn’t have any … he had recently had a stroke and the doctors told him not to have cauliflower for a few months as his blood thinners worked their magic. So be warned – don’t use cauliflower with people who have recently had strokes!
But for everyone else, give these cookies a go and let me know what you think!

Peanut butter cauliflower cookies
(Gluten-free, dairy-free, vegan, grain-free, no refined sugar)
Ingredients
- 1 cup peanut butter
- 1 cup almond flour
- 1/2 cup maple syrup
- 1/2 cup cauliflower rice uncooked
- 1 tsp baking soda
Instructions
-
Preheat oven to 180C/350F and prepare two baking pans with parchment paper.
-
Combine the peanut butter and maple syrup until creamy. If peanut butter is difficult to stir, put in the microwave for approximately 30 seconds.
-
Add the rest of the ingredients and mix well.
-
Place tablespoonfuls of batter onto the parchment paper and bake for 10-12 minutes. Allow to cool on pan before moving to wire rack to cool completely.