Vegan Mango Sticky Rice Sugar Cookies (Print Version)
Soft, chewy tropical cookies blending coconut milk, fresh mango, and sticky rice flour for a unique Thai-inspired treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup sticky rice flour (glutinous rice flour)
03 - 1 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/2 tsp fine sea salt
→ Wet Ingredients
06 - 1/2 cup refined coconut oil, melted and cooled
07 - 3/4 cup organic granulated sugar
08 - 1/4 cup full-fat coconut milk (well-stirred)
09 - 1/2 cup ripe mango, finely diced
10 - 1 tsp vanilla extract
11 - Zest of 1 lime (optional)
→ For Rolling
12 - 1/4 cup organic granulated sugar
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, sticky rice flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk the melted coconut oil and sugar until creamy and well combined. Stir in coconut milk, vanilla extract, and lime zest if using.
04 - Fold in the dry ingredients until just combined. Gently fold in the diced mango, being careful not to overmix.
05 - Scoop tablespoonfuls of dough and roll into balls. Roll each ball in the granulated sugar for even coating.
06 - Place the dough balls on prepared baking sheets, spacing 2 inches apart. Gently flatten each ball with your palm or the bottom of a glass.
07 - Bake for 11 to 13 minutes, until edges are set and bottoms are just golden brown. Centers will remain soft.
08 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The texture is something special thanks to sticky rice flour giving these cookies that signature chewy bounce
- Theyre vegan but youd never guess it from how rich and tender they taste
02 -
- Overmixing the dough will make the cookies tough, fold everything together gently and stop as soon as you see no more dry flour
- The mango pieces release moisture as they bake, which is why these cookies stay so incredibly soft
03 -
- Room temperature ingredients matter less here since we are using melted coconut oil, but still let your refrigerated mango come to room temp before dicing
- If the dough feels too sticky to handle, chill it for 15 minutes before scooping, but do not let it get too cold or the coconut oil will solidify