Dark chocolate chunks and dried mango pieces make these let these cookies die for. Chocolaty, fruity, buttery and crispy, all these good things you can find in every bite.
YIELD
24 servingsPREP
8 minCOOK
12 minREADY
25 minIngredients
coarsely chopped, or jumbo chocolate chips, of course, if you only have chocolate chips, it's fine too *
Directions
Preheat oven to 350°F.
Coat a cookie sheet with cooking spray or grease with butter or line with a baking mat.
Add the flours, oats, baking soda, and salt in a large bowl, mix until well blended, and set aside.
Melt the butter over low heat in a small saucepan.
Stir in sugar until dissolves.
Pour sugar mixture into flour mixture and stir until just incorporated.
Stir in mango, vanilla, and egg to batter until well blended. Then stir in chocolate chunks.
Arrange cookies by heaping teaspoonfuls onto a prepared sheet, 1½-inch to 2-inch apart.
Bake 10 to 13 minutes and golden around the edges.
Allow to cool on the baking sheet for 2 to 3 minutes.
Remove from baking sheet and place on a wire rack to cool completely.
They can be kept in an air-tight container.
Comments
Made with the gluten free flour and coconut palm sugar. So delicious! I'd add a little more butter or egg next time as they were dry from the gluten free flour. What do you recommend?
Having this recipe in ml for the dry ingredients was confusing. I ended up adding more butter, some peanut butter, some golden syrup just to get the mixture to stick together. (I'd obviously added too many oats) I'd recommend sticking to cups or converting the recipe yourself.