One friend said to me,
“Where do you come up with these ideas? The combinations – who would have thought to combine mango and chocolate?????”
Another friend said, after devouring a few of the gems,
“WOW! These are great. They are like muffin tops!”
I almost named the recipe “Mango Muffin Tops.” Maybe I should –
And, where do I come up with my recipe ideas?
The answer is short – I have a VERY busy mind. And, I LOVE to bake – anything and everything. When at the market, I’ll pick up things that look interesting here and there, and stow them away for baking days. Then, I’ll open the cupboard and say to myself,
“Self, you’ve got some coconut chocolate salted butter in here. You’ve got some leftover frozen mango. You’ve got eggs. Let’s make COOKIES!”
Mango Coconut Chocolate Cake Cookies
Oh, and by the way, these cookies are both gluten-free and dairy-free. And, they are super puffy and cake-like. 😋
Mango Coconut Chocolate Cake Cookies
8 Tbs. (1 stick) vegan butter, room temperature
12 oz. (1 full jar) Binnie’s Dark Chocolate Sea Salt Coconut Butter**
3 eggs
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. sea salt
2 cups gluten-free flour
2 cups mango, chopped (frozen and thawed, or fresh)
Preheat the oven to 375 degrees.
Cream together the butters, eggs, and sugar. Add the baking soda, baking powder, vanilla, and sea salt. Beat until well combined.
Stir in the flours. Then fold in the mango chunks.
Form into golfball sized mounts and place on parchment lined cookie sheets.
Bake for 14 minutes.
Remove from the oven and allow to cool into cake-like cookie “puffs.”
**Alternatively, make your own! Use 1 1/2 cups coconut butter. Soften and mix with 1/4 cup unsweetened cocoa butter and 1/4 cup agave nectar.
