Vegan Chocolate Chip Cake Cookies

Tested out this recipe so many times so you don't have to! hehe poppin' off right now because my secret ingredient actually worked--Cauliflower. But really more like cauliPOWER! Surprisingly, the veggie made the most decadent cake cookie.

Totally gave up adjusting the measurements to my standard chocolate cookie after about 3 tries and had a wild idea to add puréed cauliflower to the mix. I remembered how incredibly velvety it made my smoothie once, and it worked in this cookie too!

They're moist, cake-like without being too dense, and the bursts of chocolate chunks act like a ganache topping. You can also dollop your favorite frosting on top.

My boyfriend already requested these for his birthday, and I'm happy I don't need to make a layered chocolate cake! ;D

Ingredients

Makes 12 3-inch cookies

(I only bake by weight and you should too for the most accurate, no-fuss baking. I got my scale for about $15 on amazon and never looked back!)

Dry Ingredients 
4.25 OZ- Unbleached All-Purpose Flour
.75 OZ- Cocoa or Cacao Powder
3/4 Teaspoon- Baking Powder
1/8 Teaspoon- Baking Soda
1/4 Teaspoon- Sea Salt
3 OZ- Vegan semi-sweet chocolate chips 

Wet Ingredients
1.75 OZ- Coconut Oil (melted and cooled)
2.85 OZ- Almond Butter
4 OZ- Dark Brown Sugar
1.8 OZ- Cauliflower (steamed and puréed)
1-2 TABLESPOONS- Filtered water

Instructions

1. Pre-heat oven to 350° F. In medium bowl, sift together all dry ingredients except the chocolate chips.
2. In a separate medium size bowl, drop in all wet ingredients. Since it's difficult to say how wet your cauliflower is, I would start off with 1 tablespoon of water to begin with.
3. Whisk until slightly thickened. About 30 seconds.It should be slightly runny, so add another tablespoon of water if it appears to be too thick.  
4. Add the dry ingredients and chocolate chips into the bowl with the wet ingredients and mix with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
5. Use a cookie scoop or 1/4 cup measuring cup to scoop out 8-12 dough mound and place on non-stick baking sheet 1 inch apart.  
6. Bake on the center rack for 13-14 minutes or until edges have slightly hardened, but center is soft. For crispier cookies bake for 14-16 minutes.
7. Cool completely on baking sheets before digging in. Enjoy!