These healthy mango cookies are simply the best and are one of our favorite healthy treats (next to these oatmeal cookies and gluten-free thumbprint cookies).
They can be on your table in 30 minutes, and each bite bursts with delicious mango flavors.
Enjoy as a snack or dessert, and they are gluten-free, dairy-free, and refined sugar-free.
Mango is a favorite fruit in my household. I love to toss them, particularly in this mango avocado salad, and regularly make this creamy mango smoothie.
But their tropical and sweet flavors are also perfect for baking.
I've tested this recipe numerous times now, and it's always a hit with everyone.
These flourless mango cookies are so easy to make and the perfect healthy treat. It's the next best thing to a fresh juicy mango!
Let's make them!
Jump to:
Why You'll Love This Recipe
- Perfect for mango lovers: if you're a fan of mango recipes, then you will love these mango cookies with their sweet and tangy flavors and chewy texture.
- Naturally sweetened: I'm using homemade fresh mango puree and a tad of honey to sweeten these tropical treats.
- Gluten-free & dairy-free: They are perfect for sharing with family or friends who have certain dietary restrictions. But you won't even notice that you're biting into flourless cookies.
- An easy bake: They come together in 10 minutes, and then the oven does the rest.
Ingredients
See the recipe card for full information on ingredients and quantities.
Here are the main ingredients to make these mango cookies:
Almond flour: Use fine and blanched almond flour to make the cookie batter.
Tip: Buy this flour in bulk and use the rest to make other healthy treats like my almond flour chocolate cake or almond flour coffee cake.
Baking soda: Acts as a leavening agent to help the cookies rise.
Salt: A little salt enhances the flavor and balances out the sweetness.
Coconut Oil: Its flavor perfectly melts into these tropical mango cookies.
Honey: A small amount adds sweetness and moisture to the cookies.
Egg: One large egg is all you need to bind the ingredients together.
Mango: I usually use ripe champagne mangos to add fresh fruit flavors. One large or two smaller fresh mangoes are all you need.
Dried mango slices: Use unsweetened dried fruit. It will add a more intense tropical flavor and a beautiful texture.
Lemon juice: You want just a tad to add acids and activate the baking soda.
How to Make Mango Cookies
See the full recipe with measurements in the recipe card.
Follow these simple steps to make your own batch of tasty mango cookies.
Step One (Picture 1 above) - Place all dry ingredients in a large bowl.
Step Two (Picture 2 above) - Whisk to combine. Set aside.
Step Three (Picture 3 above) - In a high-speed blender, add the mango, dried mango slices, lemon juice, and honey.
Step Four (Picture 4 above) - Blend on a medium-high speed until pureed.
Step Five (Picture 5 above) - Combine the mango puree with the flour mixture, an egg, and coconut oil until you get a soft dough (I use a wooden spoon to mix).
Step Six (Picture 6 above) - Use a cookie scoop to portion out the cookie dough onto the prepared baking sheet. Flatten the top a little bit with your finger.
Step Seven (Picture 7 above) - Bake for 20 minutes in a preheated oven until firm at the top and golden brown. Let the cookies cool completely.
Helpful Tips
- Combine dry ingredients with a whisk: You want to fluff up the flour and equally divide the salt and baking soda.
- Fold in the mango puree: Keep stirring the wet with the dry ingredients until thoroughly combined. Make sure there are no pockets of almond flour left.
- Use juicy and ripe mangoes: This mango cookie recipe requires juicy and ripe mango pieces for the best mango flavor to come through and to get a great texture.
- Use a cookie scoop: I use a cookie scoop (3 tablespoons) to form the cookies and get about 12 to 13 pieces. If you don't have a cookie scoop, drop three tablespoons of cookie dough on top of each other onto the baking sheet and round it off with your finger into a round cookie shape.
Recipe FAQs
These Mango Cookies certainly can be enjoyed in moderation as part of a balanced diet.
They are a sweet treat but don't contain refined sugar and are also gluten and dairy-free.
Once completely cooled, store in an airtight container for up to 2 days at room temperature.
Refrigerate for longer storage (one week).
More Cookie Recipes You Might Like
Here you have it, the best mango cookies that are also easy to make, with a great mix of fresh and dried mangoes and a wonderful texture.
Your shares and ratings are valuable to me and so much appreciated. It'll help me create more content you and others can enjoy!
Don't forget to subscribe to my Monthly Newsletter!
📖 Recipe
Best Tropical Mango Cookies Recipe with Almond Flour
Mariska RamondinoIngredients
- 1 ¾ cups superfine blanched almond flour 175 grams
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed freshly chopped mango (145 grams) From one large peeled and pitted mango
- 1 (8 ounces/227 grams) package dried mango unsweetened
- 1 teaspoon lemon juice
- 3 tablespoons honey
- ⅓ cup solid coconut oil, melted 70 grams
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F° or 180 degrees C°.
- Place the dried ingredients in a large bowl. Use a whisk to combine. Set aside.1 ¾ cups superfine blanched almond flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Place the fresh mango, dried mango slices, lemon juice, and honey in a high-speed blender. Blend until you get a beautiful orange mango puree.½ cup packed freshly chopped mango (145 grams), 1 (8 ounces/227 grams) package dried mango, 1 teaspoon lemon juice, 3 tablespoons honey
- Add the mango puree to the bowl with the reserved dried ingredients together with the melted coconut oil and egg.⅓ cup solid coconut oil, melted, 1 large egg
- With a wooden spoon, thoroughly combine all the ingredients until the almond flour is well mixed with the wet ingredients, and you get a beautiful orange batter.
- Drop the cookies onto a prepared baking pan using a cookie scoop (3 tablespoons). You should get about 12 to 13 cookies. Make sure there is enough space left between them.
- Flatten them a bit on the top using your finger.
- Place in the oven and bake for 20 minutes or until firm at the top and golden brown.
- Allow to cool completely. Once out of the oven, they continue to bake and develop their flavors while hot.
- Enjoy!
Notes
- Combine the dry ingredients with a whisk to fluff the flour, and thoroughly mix the salt and baking soda.
- Keep stirring the wet with the dry ingredients until thoroughly combined. Make sure there are no pockets of almond flour left.
- I use a large cookie scoop (3 tablespoons) to form the cookies and get about 12 to 13 pieces. If you don't have a cookie scoop, drop three tablespoons of cookie dough on top of each other onto the baking sheet and round it off with your finger into a round cookie shape.
- The cookies will stay fresh for one to 2 days at room temperature when stored in an airtight container.
- But I prefer to store them in the fridge for longer storage.
Add your own private notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Leave a Reply