These healthy mango cookies are simply the best, and they can be on your table in 30 minutes.
Each bite bursts with delicious mango flavors—gluten-free, dairy-free, and refined sugar-free.
Mango is a favorite fruit in my household. I love tossing them in this Mango Avocado Salad or in a blender to make this Creamy Mango Smoothie.
But this fruit's tropical and sweet flavors are also perfect for baking. I've tested this recipe numerous times, and it's always a hit with everyone. They're the ideal healthy treat with a tropical twist and the next best thing to a fresh juicy mango!
Let's make flourless mango cookies!
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.
- An Easy Bake: They come together in 10 minutes, and then the oven does the rest.
- Dietary Info: They are gluten-free (using almond flour), dairy-free, refined sugar-free, and Paleo-friendly, similar to my Almond Flour Banana Cookies.
Ingredients
See the recipe card for full information on ingredients and quantities.
Here are the main ingredients to make these mango cookies:
- Almond Flour: Make the cookie batter with fine and blanched almond flour. Leftovers can be used to make my Olive Oil Cookies or Almond Flour Mug cake With Blueberries.
- 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 little bit to add acids and activate the baking soda.
Tip: Buy almond flour in bulk and use the rest to make other healthy treats like my almond flour chocolate cake or almond flour coffee cake.
How to Make Mango Cookies
See the full recipe with measurements in the recipe card.
Follow these simple steps to make these great cookies.
Step One (Picture 1 above) - Place all dry ingredients in a large bowl. Whisk to combine. Set aside.
Step Two (Picture 2 above) - In a high-speed blender, add the mango, dried mango slices, lemon juice, egg, and honey. Blend on a medium-high speed until pureed.
Step Three (Picture 3 above) - Combine the mango puree with the flour mixture and stir in the coconut oil until you get a soft dough (I use a wooden spoon to mix).
Step Four (Picture 4 above) - Use a cookie scoop to portion the cookie dough onto the prepared baking sheet. Bake in a preheated oven until firm at the top and golden brown. Let the cookies cool completely.
Top Tips
- Combine Dry Ingredients Using a Whisk: Fluff up the flour and divide the salt and baking soda equally.
- Fold in the Mango Puree: Fold the wet and dry ingredients until thoroughly combined. Make sure there are no pockets of almond flour left.
- Use Juicy Ripe Mangoes: This mango cookie recipe requires juicy and ripe fruit pieces for the best mango flavor and 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.
- Cool at Room Temperature: Allow the flourless cookies to cool sufficiently using a cooling rack.
- Kitchen Equipment: Don't use a food processor or electric mixer. You don't want to overmix. Simply combine and fold to cookie batter by hand.
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 5 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. They'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 with Almond Flour
Mariska RamondinoEquipment
- Bowls For mixing dry and combining wet ingredients
- 1 whisk For fluffing up the flour
- 1 high-speed blender To make the mango puree
- 1 Wooden Spoon or Spatula For mixing and combining
Ingredients
- 1 ¾ cups blanched almond flour 175 grams
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed freshly chopped mango (150 grams) From one large peeled and pitted mango
- 1 (8 ounces/227 grams) package dried mango unsweetened
- 1 teaspoon lemon juice
- 3 tablespoons honey
- 1 large egg
- ⅓ cup solid coconut oil, melted 70 grams
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 blanched almond flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Place the fresh mango, dried mango slices, lemon juice, egg, and honey in a high-speed blender. Blend until you get a beautiful orange mango puree.1 cup packed freshly chopped mango (150 grams), 1 (8 ounces/227 grams) package dried mango, 1 teaspoon lemon juice, 3 tablespoons honey, 1 large egg
- Add the mango puree to the bowl with the reserved dried ingredients together with the melted coconut oil.⅓ cup solid coconut oil, melted
- 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.
- Scoop the cookie batter onto a prepared baking sheet using a 3-tablespoon cookie scoop, leaving enough space between the scoops. You should get about 12 to 13 cookies. Optional: You can slightly flatten them at the top with a wet 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 and the dry ingredients until they are 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 4 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