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.
Servings: 12 cookies
Calories: 250kcal
Equipment
- 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
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 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.
Nutrition
Serving: 1cookie | Calories: 250kcal | Carbohydrates: 12g | Protein: 7g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 13mg | Sodium: 92mg | Potassium: 18mg | Fiber: 3g | Sugar: 6g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg
