Mango Coconut Flour Cookies (Vegan)
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.
Servings 11
Calories 144kcal
Ingredients
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)
Topping
- few small pieces of mango chunks
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Calories: 144kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 80mg | Potassium: 147mg | Fiber: 5g | Sugar: 9g | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg