Best Tropical Mango Cookies with Almond Flour

Mango cookies stacked on top of each other.

4.80 from 5 votes

Best Tropical Mango Cookies with Almond Flour

Fresh and easy mango cookies that burst with fruity mango flavor. They are simply irresistible and also gluten-free, dairy-free, and refined sugar-free—a perfect healthy treat.

Prep Time10

Cook Time20

Total Time30

Course: Cookies, Snacks, Desserts

Cuisine: Modern Cuisine

Servings: cookies

Calories: 250kcal

Author: Mariska Ramondino

Ingredients

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

Helpful Tips:

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.

Storage Instructions:

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.

Nutrition