Papaya Cookies

Fresh papaya chunks pressed into the center of each cookie before baking make these unlike any drop cookie you’ve tried. The fruit softens during baking, turning jammy and caramelized at the edges while the cookie around it stays tender and lightly sweet.

Amaranth flour blended with all-purpose flour gives the dough a nutty, slightly earthy flavor that pairs well with tropical fruit. Amaranth also adds protein and fiber that straight white flour doesn’t have.

These cookies are egg-free. Honey and oil provide the moisture and binding, and the result is a softer, more cake-like texture than a butter-and-egg cookie. The honey sweetness is gentler than sugar, letting the papaya flavor come through.

Baking at a lower temperature keeps the cookies from browning too fast. The papaya needs time to cook down, and higher heat would crisp the edges before the fruit softens.

Kitchen Tips

• Use ripe but firm papaya. Too soft and it turns to mush during baking. You want chunks that hold their shape with a slight give.
• Press the papaya firmly into the center of each dropped spoonful. Loosely placed fruit falls off when cooled.
• Cool completely on a rack before serving. They’re fragile when warm and firm up as they cool.

Variations

• Mango cookies: Replace the papaya with firm mango chunks for a different tropical fruit.
• Coconut addition: Fold shredded coconut into the batter for a Hawaiian-style cookie.
• Lime zest: Add the zest of one lime to the wet ingredients for a citrus brightness that lifts the papaya flavor.