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Dark Chocolate Chunks and Dried Mango Cookies


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.













Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


cup whole-wheat flour
or half white flour and half whole wheat
1 ½ cups rolled oats
1 ¼ teaspoons baking soda
¼ teaspoon salt
6 tablespoons butter, unsalted
or half vegetable oil, half butter
cup brown sugar
1 cup mangos
dried and chopped
1 ¼ teaspoons vanilla extract
1 large eggs
5 ounces dark chocolate
coarsely chopped, or jumbo chocolate chips, of course, if you only have chocolate chips, it's fine too


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.


* not incl. in nutrient facts

Add review




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?

over 4 years ago

Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 7744% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 57mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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