Vegan Mango Chili Sugar Cookies (Print Version)
Soft chewy cookies with sweet mango and subtle chili heat. Perfect vegan fusion dessert.
# List of Ingredients:
→ Wet Ingredients
01 - ⅓ cup coconut oil, melted
02 - ½ cup granulated sugar
03 - ¼ cup mango puree (fresh or canned, unsweetened)
04 - 2 tbsp non-dairy milk (almond, soy, or oat)
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1½ cups all-purpose flour
07 - 1 tsp baking powder
08 - ¼ tsp baking soda
09 - ¼ tsp fine sea salt
10 - ½ tsp ground chili powder
→ Rolling
11 - ¼ cup granulated sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk melted coconut oil and sugar until smooth. Add mango puree, non-dairy milk, and vanilla extract; mix until fully combined.
03 - Sift together flour, baking powder, baking soda, salt, and chili powder in a separate bowl.
04 - Gradually stir dry ingredients into wet mixture until soft dough forms. Do not overmix.
05 - Scoop tablespoon-sized portions, roll into balls, and coat each ball in granulated sugar.
06 - Place sugar-coated dough balls on prepared baking sheets, spacing 2 inches apart. Gently press each ball to flatten slightly.
07 - Bake for 11–13 minutes until edges are set and centers appear slightly underdone.
08 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The mango keeps these cookies incredibly soft without needing any eggs or dairy
- That subtle chili heat sneaks up on you in the most delightful way
02 -
- Coconut oil solidifies when cold, so work with room temperature ingredients for the smoothest dough
- The cookies will look underbaked when you pull them out, but they continue cooking on the hot baking sheet
03 -
- If your coconut oil has solidified slightly before mixing, pop the bowl in the microwave for ten seconds to remelt it
- Room temperature mango puree incorporates much better than cold straight from the refrigerator