These breakfast cookies are so chewy and tasty you won't believe they're made with grated cauliflowers.
They're not only vegan, gluten-free, and keto, but also high in fibres — perfect for a low-carb diet.
Soak the chia seeds in water and refrigerate for 10 minutes. They will form a thick and gel-like mixture.
Meanwhile, blitz the cauliflower florets in a food processor until finely ground.
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In a bowl, combine the "chia-egg", cauliflower, almond meal, erythritol, baking powder, nut butter, and chocolate chunks. Work all into a compact and slightly sticky dough.
For each cookie, pinch off a bit of dough, roll it into a ball, and then flatten it onto a baking tray pressing with your fingertips.
Bake the cookies for 12-15 minutes at 200°C (390°F) and then leave them to crisp up and cool down on a wire rack.