These soft and chewy Mango Coconut Flour Cookies (Vegan) are made with all-natural ingredients and are bursting with flavors. They are easy to make, oil free, gluten-free and totally addictive.
These are made with fresh mangoes and they taste amazingly delicious and have outstanding texture.
This cookie recipe made with coconut flour, covered with homemade cashew based frosting then topped with juicy mango chunks is an exotic sweet treat.
Health benefits of mangoes
Mangoes are packed with antioxidants and are high in fiber thereby helps avoid constipation. These are a great source vitamin C which in turn helps to boost immunity. Mangoes are beneficial for colon cancer prevention because of its beta-carotene content.
I usually blend this fruit in smoothies or some kind of beverages.
Mango is one of our favorite fruit and so I like to add it in orange smoothie recipe.
I also love to whip up easy mango smoothie bowl.
In summer, often I make refreshing mango lemonade for all our friends.
Often time, I blend mangoes in Indian lassi for extra boost of taste and nutrition.
We enjoy eggless mango pancakes for our breakfast on weekends.
When I feel creative I also whip up my favorite spicy mango dip as an appetizer. (link snacks)
My family loves the combination of mango and coconut in cookies.
So, these vegan mango coconut flour cookies are so good that these are sure to please everyone.
About coconut flour
Coconut flour is derived from dehydrated and ground coconut. Its great for baking and has a mild sweet taste to it. Its vegan, gluten-free, low carb and great for grain free recipes.
Baking with coconut flour
It can be tricky to bake with coconut flour but its a great ingredient at the same time. It is super absorbent which means that it absorbs lot of liquid. However, adding too much liquid increases the baking time and changes the final texture of any recipe. Hence, measurements mentioned in recipes are important to follow.
Since coconut flour does not have any binding gluten protein so we either need eggs to hold it together or egg substitutes. It might result in crumbly and dense baked goods but overall the final recipe always tastes excellent when handled properly.
Substitute of coconut flour
Coconut flour cannot be substituted with any other flour and especially all purpose flour. It is absolutely a different ingredient with different nature and texture.
My coconut chia cookies are very popular and serves as great energy cookies.
I have also tried it in my dinner recipe and coconut pasta is definitely on my top list.
Coconut Flour – It is the star of this recipe. Most importantly make sure to follow the measurements and directions to get the best cookies.
Mangoes – I used fresh mango for these cookies. Frozen won’t work as expected because they may not be sweet enough for this recipe.
Flaxseed meal – Since these are eggless cookies, I used ground flaxseeds soaked in water as a an egg replacer. It also has high content of omega-3 fatty acids which is a very healthy macro-nutrient.
Cashew nuts – Since I like to make healthy frosting or icing for my desserts so I chose cashew nuts. These give a nice creamy texture to the icing.
Coconut milk – I used tetra pack beverage style coconut milk. However, unsweetened canned coconut milk also works here.
Maple syrup – I like it to sweeten these cookies because they balance well with the mangoes and coconut flour. Maple syrup also adds adequate moisture to the cookie dough making it perfect for baking.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of the post.
How to make
Firstly, in a bowl, I combined coconut flour, baking powder and salt. Then, I mixed it well.
Secondly, in a blender, I combined fresh mango chunks, maple syrup and vanilla extract. Then, I blended it until smooth.
Next, I poured the blended mangoes and soaked flaxseed meal into the flour mixture.
Thereafter, I folded all the ingredients into a dough like batter.
In this step, with a medium sized cookie scoop, I scooped the dough batter and placed them with equal gaps on the baking sheet prepared with parchment paper.
Then, I shaped each of them into flat and round.
Afterwards, I placed the baking sheet in the pre-heated oven and baked for 30 minutes or until the edges started to brown.
When done, I turned off the oven and took it out. Then, I placed it on a flat counter and let them cool completely.
For this, in a blender, I combined cashew nuts, coconut milk and maple syrup. Then, I blended it absolutely smooth util creamy and kept it aside.
Once these were cooled and became firm, I used a regular spoon and smeared the cashew icing generously on each of the them.
Lastly, I topped them with few pieces of mango chunks.
They tasted outstanding and decadent.
The best mango cookies ever and so healthy too.
You may store them without the frosting in an air tight container for about 2 weeks. Then, enjoy them as is or just before serving assemble and enjoy.
You can also store assembled cookies in a glass container in a single layer for about 2-3 days.
The frosting can be refrigerated in an air tight glass container for about 2 weeks. Stir before topping it on cookies.
- It is important to let the cookies cool down completely because they might be crumbly after baking. But as they cool down they firm up.
- After 25 minutes make sure to check them once because they might burn quite fast and taste dry.
- If needed you may use your hands to mix the dough batter. Then, take a small portion of it in your palm and see if it binds and feel like a soft dough. Ths means its mixed properly and ready to be shaped.
Since I added fresh mangoes in these cookies they are soft and chewy in texture. If you try to make it crispy they might be over baked and lose their color and taste.
These cookies have a prominent mango flavor and smooth sweet flavor of coconut flour. Its a bit tangy with perfect sweetness. The icing and toppings on these them tastes so comforting.
If you try to smear icing on the warm cookies they would not be able to hold. So, the best option is to let them cool down completely. Then, pick one and see if it is holding firm. Then, add the toppings. Let them settle down again for 1 -2 minutes. They will firm up and not fall apart.
More vegan cookie recipes
Oatmeal Chocolate Chip Cookies
Healthy Banana Bread Cookies
Garbanzo Bean Cookies
Vegan Matcha Cookies
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Mango Coconut Flour Cookies (Vegan)
For the cookies
- 2 tbsp flaxseed meal (soaked in 1/4 cup warm water)
- 1 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh mango chunks
- 1/4 cup + 1 tbsp maple syrup
- 1 tsp vanilla extract
For the frosting
- 3/4 cup raw cashew nuts (soaked and drained)
- 3 tbsp maple syrup
- 1/4 cup unsweetened coconut milk (tetra pack beverage style)
- few small pieces of mango chunks
- Preheat oven at 350 degree Fahrenheit. Prepare a large cookie sheet with parchment paper and keep it aside.
- In a large mixing bowl, combine coconut flour, baking powder and salt. Mix it well until there are no lumps. Keep it aside.
- In a blender, combine 1 cup mango chunks, 1/4 cup + 1 tbsp maple syrup and vanilla extract. Blend it smooth.
- Fold the blended mangoes and soaked flaxseed meal into the flour mixture. Whip it into a dough like batter.
- With the help of a medium sized cookie scoop, scoop the dough and level it out in the scoop itself by roughly pressing the dough in the scoop with the other hand. Then, place it on the prepared baking sheet. Repeat this process with the rest of the dough. Each scooped dough should have 1/4 inch gap between them. Then, with the back of a nonstick measuring cup (1/4 cup size) press the center of the cookies to flatten them. At the same time join its edges with the fingers to avoid the cookies to break or fall apart.
- Place the cookie sheet in the middle rack of the preheated oven. After 25 minutes check to see if the edges are turning brown. Or else bake up to 30 minutes. Do not exceed baking time. Turn off the oven and take it out. Place the sheet on a flat counter to cool down completely. The cookies might fall apart if you try to pick them while hot.
- In the meanwhile, for the frosting, combine cashew nuts, maple syrup and coconut milk in a clean blender. Blend it smooth and creamy.
- When the cookies are completely cooled, with a regular spoon, smear the cashew frosting on each of them. Garnish them with small pieces of fresh mango chunks. Enjoy!
- Soak flaxseed meal before starting the recipe.
- Soak cashew nuts long enough for them to soften and can be broken easily with fingers. Drain once the cashews are soft.
- If needed you may use your hands to mix the dough batter.
- This recipe makes 11-12 cookies depending on the size of the cookie scoop.
- You may store these cookies without the frosting in an air tight container for about 2 weeks. Then, enjoy them as is or just before serving assemble and enjoy.
- You can also store assembled cookies in a glass container in a single layer for about 2-3 days.
- The frosting can be refrigerated in an air tight glass container for about 2 weeks. Stir before topping it on cookies.
Love this vegan mango cookies and the combination of flavors. Thanks for sharing.
Thank you Kushi!