Vegan Vanilla Mango Cookies (Print Version)
Soft, chewy vegan sugar cookies infused with vanilla and sweet mango pieces. Dairy-free and nut-free.
# List of Ingredients:
→ Wet Ingredients
01 - 1/2 cup coconut oil, melted and cooled
02 - 1/4 cup unsweetened applesauce
03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon fine sea salt
→ Mango
10 - 2/3 cup dried mango, finely chopped
→ For Rolling
11 - 1/4 cup granulated sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the melted coconut oil, applesauce, granulated sugar, brown sugar, and vanilla extract until smooth and thoroughly combined.
03 - In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula until just combined. Do not overmix.
05 - Gently fold the finely chopped dried mango into the dough until evenly distributed throughout.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in granulated sugar to coat evenly and place on the prepared baking sheets, spacing about 2 inches apart.
07 - Gently flatten each dough ball using the bottom of a glass or the palm of your hand to about 1/2-inch thickness.
08 - Bake for 10 to 12 minutes, or until the edges are set and lightly golden while the centers still appear slightly soft.
09 - Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies are completely vegan but nobody will ever guess because the texture is indistinguishable from traditional butter based sugar cookies.
- Dried mango transforms a simple cookie into something unexpectedly special, adding chewy sweetness in every bite.
- The recipe uses pantry staples and comes together in about thirty minutes from start to finish.
02 -
- Underbaking these cookies by about one minute is the single most important thing you can do for a chewy, soft center that stays perfect for days.
- If your coconut oil has solidified, melt it gently and let it cool to room temperature before mixing because hot oil will cook the sugars and ruin the texture.
- Dried mango varies wildly in chewiness, so if yours is rock hard, soak it in warm water for ten minutes and pat it completely dry before chopping.
03 -
- Chill the dough for twenty minutes before shaping if your kitchen is warm, because firm dough holds its shape better and produces thicker, chewier cookies.
- Rotate your baking sheets halfway through the bake time if your oven has hot spots, since even browning makes the difference between good and unforgettable.