The past week and a half has been pretty busy, with family events, birthdays, chores, and nice weather to enjoy, which meant that my blog and recipe development has been a bit neglected! I also feel like anything I've tried to bake recently has ended up somewhere on a scale from lacking flavour to strange texture to flatout inedible.
The one successful recipe I've managed to produce this past week was these mango cookies, which I made for a few family members and friends who needed a little something to brighten their day.
The inspiration for these cookies came from this recipe for strawberry banana nut oatmeal cookies on Vegan Yack Attack. I made a few modifications to the recipe, replacing the strawberries with mango, leaving out the nuts and adding coconut for a more tropical flair.
I wasn't sure if fresh mango would really work in a baked cookie recipe, but they turned out just how I was hoping! The cookies were nice and chewy from the oats and had just enough sweetness. I loved the addition of the coconut chips and the burst of ripe mango in every bite.
These are best eaten on the day they're made, but the recipe makes a smallish batch and the cookies themselves are pretty light tasting, so you shouldn't have a problem finishing them quickly!
Mango Oat Cookies
Adapted from Vegan Yack Attack
1 tbsp ground flax
3 tbsp water
1 cup all purpose flour (next time I would use at least half whole wheat flour)
1.5 cups rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 medium-large ripe banana, mashed
1/4 cup pure maple syrup
1/4 cup melted coconut oil
1 tsp vanilla extract
Heaping 1/2 cup diced ripe mango
1/4 cup coconut chips (or coconut flakes)
First, mix the flax with water and set aside to thicken. Preheat oven to 350°F and prepare a baking sheet by lining with parchment paper or spraying with cooking spray.
In a large bowl, whisk together the dry ingredients (flour to cinnamon). In a separate bowl, mix the mashed banana, maple syrup, coconut oil, vanilla, and the flax mixture. Add wet ingredients to the dry ingredients and stir until the dry ingredients are incorporated. Gently fold in the mango and coconut chips until they are evenly distributed.
Scoop out cookie dough in about 2-tablespoon sized portions and place on the prepared baking sheet about 1-2 inches apart. (Note: I found it easier to chill my dough for about 10 minutes before scooping to make it easier to work with).
Bake for 15 minutes, until golden on the bottom and firm on top. Remove from oven and let cool on a wire rack.
Makes about 19 cookies.
Note: These are best eaten on the day they are made, but can be stored in a sealed container at room temperature.