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Thumbprint Cookies made with Cauliflower

Dish Type: Sneaky-Healthy Desserts


  • 1 ¼ cups Spelt Flour
  • 1 cup Ground Oats
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 1 tbs Ground Flaxseed
  • ¼ cup Canola Oil
  • ½ cup Agave Nectar
  • ½ cup Cauliflower Puree
  • Zest of 1 Lemon
  • Low-Sugar Jam


Mix together the spelt, oats, baking powder, salt, and flaxseed.  Set aside. For the cauliflower puree, put 3/4 – 1 cup fresh or frozen cauliflower with 1 tbs of water into a microwave-safe bowl.  Cover and microwave 3-5 minutes till soft.  Puree with an additional tablespoon of water.  It’s ok if it doesn’t get perfectly smooth.

Stir together the cauliflower, canola oil, agave nectar, and lemon zest. Stir the wet ingredients into the dry ingredients. Refrigerate the dough for at least 30 minutes. Preheat the oven to 350 degrees. Shape the dough into half dollar-sized balls, then press onto a greased pan with a deep thumbprint.  Fill the thumbprints with jam.

Bake 16-18 minutes, checking to make sure bottoms are brown but not overdone.  Makes about 30 cookies.

Read the blog post where this recipe originally appeared: Vegan Thumbprint Cookies Recipe

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