Mango Cookies (Eggless)
Soft, chewy mango forward cookies infused with the gentle essence of ginger that perfectly complements the luscious mango flavor.
Servings: 20
Calories: 177kcal
Equipment
- Mixer
- Microplane
- Cookie sheet
Ingredients
- 150 g Dried mango finely chopped
- Freeze-dried mango optional
- 2 ¼ cups All purpose flour
- 2 tsp baking soda
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup butter room temperature
- ⅓ cup yogurt of choice or mango pulp
- ¼ cup maple syrup
- ¼ tsp turmeric optional for color
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- Pinch saffron optional
- ⅛ tsp salt
- 1 tsp vanilla
- 3 Tbsp sugar for rolling
Instructions
- Start to bloom the saffron by placing in a small bowl or plate in contact with an ice cube. Set aside for 15 minutes.
- Cream the butter and white sugar together beating until fluffy and pale In a large bowl or stand mixer.
- One by one, add the brown sugar, maple syrup, yogurt, saffron, turmeric, and vanilla, mixing as you go to combine.
- In a separate bowl, combine the flour, baking soda, salt, nutmeg, ginger, and cardamom. Whisk to combine. Then, add the chopped mangoes to the dry ingredients. Combine evenly, ensure the mangoes are fully mixed and coated.
- Add half the dry ingredients to the wet ingredients. Stir. Then mix in the remaining half.
- Cover and refrigerate the dough for 30 minutes overnight. The dough can also be frozen to bake later.
- While the dough is resting, in a spice grinder or with a mortar and pestle, pulverize the freeze-dried mango and combine it with 3 tablespoons of sugar. If you do this too far ahead of time, the powder will start to clump.
- Preheat oven to 350°F (180°C).
- Prepare a cookie sheet by lining it with parchment. Scoop 2 tablespoons of cookie dough, form into a ball, and roll in the mango sugar to coat. Place the balls evenly on the cooking sheet, leaving about 2” in between to allow for expansion. Press lightly on the balls with the bottom of a glass or other flat object.
- Bake for 10-14 minutes, depending on preference, 10 minutes for chewier cookies, and 14 for more toasty, crisper (but still soft) cookies.
- Remove from oven. Let rest on hot pan for 2 minutes, then transfer to a cooling rack.
Video
Nutrition
Calories: 177kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 165mg | Potassium: 41mg | Fiber: 1g | Sugar: 19g | Vitamin A: 935IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg