These Vegan Frosted Mango Coconut Cookies are absolutely a delight to the taste buds. It’s easy to bake and family friendly too. These cookies are gluten free and are perfect seasonal dessert.
Eggs and milk are the two most common and important ingredients used to bring out a perfect texture and delicious taste of the cookies.
It’s absence makes difficult for vegans and vegetarians who do not eat eggs to enjoy cookies and drool over cookies as much.
But with little creativity and practice it is possible to bake Vegan Frosted Cookies and make it tasteful for everyone. 🙂
Mangoes are at its peak now. So I wanted to flavor my cookies with fresh ripe mangoes. My family is a huge fan of mangoes and is consumed everyday in some form. So I got the idea of including it in my cookies and also make vegan mango frosting for these Vegan Frosted Mango Coconut Cookies.
Making of Vegan Frosted Mango Coconut Cookies
I used fresh ripe mangoes to make fresh puree out of them. Then I combined it with coconut flour to add more nutrition. Next, I added silken tofu to replace eggs, flavored it with vanilla extract, sweetened it with maple syrup and added baking powder along with vinegar for leavening. Thereafter, I shaped the cookie dough into round cookies and baked them in a preheated oven for 40 minutes.
While the cookies were baking I quickly whipped up the frosting.
I combined raw cashew nuts, fresh ripe mangoes, maple syrup, vanilla extract and a dash of salt with little olive oil in a food processor. Then processed it smooth till it was creamy. Thereafter, I saved it in the refrigerator until ready for use.
Once the cookies were done and cooled I topped the cookies with 1 tsp creamy icing and served them.
These Vegan Frosted Mango Coconut Cookies tasted delicious and my little one went crazy for the icing and licked all the icing from the cookies. 🙂
It was my first time of making healthy vegan frosting/icing for vegan cookies. These have no butter which was a challenge for me.
However, after a months practice I finally succeeded and now I am sharing this recipe with you. 🙂
Vegan Frosted Mango Coconut Cookies
For the frosting
- 1/4 cup raw cashew nuts
- 1/4 cup fresh mango puree
- 2 tsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp olive oil
- Dash of salt
For the cookies
- 1 cup fresh mango puree
- 1 cup coconut flour
- 1/2 cup silken tofu (pureed)
- 1 tbsp vanilla extract
- 1 tsp olive oil
- 1 1/2 tbsp maple syrup
- 1/2 tsp vinegar
- 1 tsp baking powder
- 1/8 tsp salt
- Preheat oven at 375 degree Fahrenheit. Prepare a cookie with a liner and grease it.
- In a food processor combine all the ingredients mentioned for frosting and grind as smooth as possible. (May take about 3 minutes).
- Pour the frosting in a glass container and refrigerate it while we bake the cookies.
- In a mixing bowl combine all the ingredients for cookies and mix with a spoon. Finish mixing the dough with your hands so that it’s evenly mixed. The dough would be very soft and should not be runny. (Dough picture is provided above).
- Divide the dough into 12 equal parts and form firm balls. Now press the dough ball between your palms. Stop pressing just when it starts to crack. Now with your little finger make a light hole in the middle (should be basket like hole so that the cookies can hold the frosting and does not pass through it). The dough may crack further, try to firm it as much as possible maintaining the hole in between the cookie. Repeat the same process for all the cookies.
- Place the cookies on the cookie sheet and bake in the middle rack for 40 minutes turning the cookie sheet once after 30 minutes. (Turn off the oven just when the cookies start to brown).
- Take it out of the oven. Let it cool and with a pastry decorator or a small spoon fill the cookies with the frosting and serve.
- I used fresh mangoes and pureed them by just putting the mango pieces into the food processor.
- Keep the frosting in the refrigerator until ready to fill the cookies.
- If desired you may adjust the sweetener of the frosting as per your taste.
- After 30 minutes of baking I turned my cookie sheet to the other way round in the oven so that the cookies could be evenly baked in the last 10 minutes.
- These cookies can be refrigerated for 2-3 days in an air tight container.
- This recipe yields 12 cookies and serving size is 1 cookie per person.