GLUTEN-FREE DAIRY-FREE MANGO COOKIES
VEGAN TROPICAL MANGO COOKIES
GLUTEN-FREE DAIRY-FREE
What I love about these cookies is their distinctive
flavor.
Many cookies taste pretty similar to each
other. These are definitely tropical, and pair well
with coconut and pineapple.
1/2 cup coconut oil
1/3 cup sugar
1 egg or (vegan flax egg)
1 tsp baking soda
1-1/4 cups oat flour
3/4 cup Tapioca starch/flour
1/8 tsp salt
HERE ARE THE FLAVORS THAT
COME TOGETHER DELICIOUSLY
1 cup mango puree (or persimmon)
1/2 tsp. vanilla
1/4 tsp. ground cloves
1/2 tsp ground cinnamon
1/2 tsp. ground ginger
1 tbs. molasses (optional)
You may even add a pinch of cardamom.
1 cup dried fruit or Craisins, chopped
1 cup chopped nuts
You may even add a tbs. of desicated
coconut.
Preheat oven to 350F.
Remove skin of fruit and using a blender, puree
until smooth. (Note: mango puree is available
frozen, already processed, in the freezer section
of most supermarkets).
Using an electric mixer, cream together butter and
sugar until fluffy. Beat in egg. Stir in baking soda,
fruit puree, vanilla, and molasses (optional).
Stir together the dry ingredients including spices, until
well combined.
Gradually add them to the butter and sugar mixture. Use
the blender to coarsely chop the Craisins and nuts,
being careful not to over process (or just break them
up coarsely with a knife, if desired). Stir into the cookie
batter using a wooden spoon.
Drop by teaspoonfuls onto greased cookie sheets,
flattening with the tines of a fork to make a crisscross
pattern.
Bake 12-15 minutes or until done.
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