Description
Mango cookies are a soft and chewy treat with a burst of tropical flavor, featuring dried mango, optional shredded coconut, and white chocolate chips.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup brown sugar, packed
1/4 cup white sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup dried mango, chopped into small pieces
1/4 cup shredded coconut (optional)
1/4 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter, brown sugar, and white sugar together until creamy and smooth, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped dried mango, shredded coconut (if using), and white chocolate chips (if using).
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
If using fresh mango, dry it out as much as possible to avoid excess moisture.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
The cookies will firm up as they cool, so don’t worry if they’re soft when you first remove them from the oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
