Vegan Mango Coconut Sugar Cookies (Print Version)
Soft tropical cookies combining sweet mango and coconut in a chewy vegan treat.
# List of Ingredients:
→ Wet Ingredients
01 - 1/2 cup coconut oil, melted and cooled
02 - 3/4 cup organic cane sugar
03 - 1/4 cup unsweetened mango purée
04 - 1/4 cup unsweetened coconut milk
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 1/2 tsp baking soda
08 - 1/2 tsp baking powder
09 - 1/4 tsp salt
→ Mix-ins and Topping
10 - 1/2 cup unsweetened shredded coconut, plus extra for sprinkling
11 - 1/3 cup dried mango, finely chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk melted coconut oil and sugar in a large bowl until smooth. Add mango purée, coconut milk, and vanilla extract; whisk until thoroughly combined.
03 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt until evenly distributed.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
05 - Fold in shredded coconut and chopped dried mango until evenly incorporated throughout dough.
06 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart. Flatten gently with fingers and sprinkle with extra coconut.
07 - Bake for 10-12 minutes until edges are just golden. Centers will appear slightly soft.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The combination of tropical flavors feels like sunshine on a gray day
- They stay incredibly soft for days thanks to the coconut oil
- Nobody believes these are completely plant-based until you tell them
02 -
- These cookies continue baking on the hot pan, so removing them while centers look soft is crucial
- The coconut oil can make dough feel greasy if your kitchen is very warm. Chill it for 15 minutes if it seems too sticky to handle
- Mango purée varies in sweetness. Taste your dough and adjust sugar if your mango was particularly tart
03 -
- Room temperature ingredients mix more evenly and prevent the coconut oil from solidifying into small lumps
- Chop your dried mango into smaller pieces than you think necessary. Large chunks can make cookies crumble
- Use a cookie scoop for uniform sizing. This ensures even baking and picture-perfect results