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Healthy Mango Coconut Cookies Recipe

Today’s Healthy Mango Coconut Cookies Recipe these cookies taste SO good no that one will ever believe they are “healthy”! Our Mango Cookies recipe originally came from a yoga spa–a friend shared with me many years ago. I’ve loved these coconut mango cookies ever since! Especially in the summer when I’m hiking and need a filling, simple, and healthy treat to take along with me!

Healthy Mango Coconut Cookies on www.cookingwithruthie.com these cookies taste SO good no one will ever believe they're "healthy"!!

Why we love our Healthy Mango Coconut Cookies Recipe

Y’all will never believe how fabulous our Healthy Mango Coconut Cookies are–then you’ll read the recipe and not believe it again!

They have only  1/4 cup butter the whole batch of dough! AND its a huge batch because this recipe makes 70 cookies! I know.  It’s hard to believe. Most of the moisture in this recipe comes from the applesauce, which is super awesome.

Did I mention that these freeze amazingly well.  I love to keep some handy to grab and go with us on all our summer adventures.

Healthy Mango Coconut Cookies on www.cookingwithruthie.com these cookies taste SO good no one will ever believe they're "healthy"!!

How to make Healthy Mango Coconut Cookies Recipe

  • Preheat oven 350 degrees.
  • Coat half sheet pan with cooking spray; set aside.
  • In a large mixing bowl whip butter and sugar or agave; cream until smooth.
  • Add eggs one at a time, scraping with each addition.
  • Add vanilla; mix.
  • In a large mixing bowl combine flour, flax seed, baking soda, and sea salt; whisk together.
  • Add dry mixture and mix until 80% incorporated.
  • Add oats in two batches mixing between each addition.
  • Do not over mix.

Healthy Mango Coconut Cookies on www.cookingwithruthie.com these cookies taste SO good no one will ever believe they're "healthy"!!

  • Add white chocolate, coconut, mango, and almonds; stir to incorporate.
  • Drop cookies onto prepared pan by the tablespoon or use a large cookie scoop.
  • Add a little sprinkle of sea salt and dusting of toasted coconut to each dough ball before cooking.
  • Bake at 350 for 12-15 min or until edges are crispy and lightly browned.
  • Store in airtight container.
  • Dough can be frozen for two months or last one week in the fridge.
  • Baked cookies freeze well for up to 2 months.
  • Makes approx 70 cookies.

 

Yield: 70

Healthy Mango Coconut Cookies Recipe

Today's Healthy Mango Coconut Cookies Recipe these cookies taste SO good no that one will ever believe they are "healthy"!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 7 cups whole rolled oats
  • 2 1/2 cups whole wheat flour
  • 1/4 C milled flax seed
  • 1 tablespoon baking soda
  • 1 tablespoon sea salt
  • 2 cups applesauce
  • 1/4 cup butter, room temperature
  • 2 cups light brown sugar or 1 cup agave
  • 2 teaspoons vanilla
  • 2 whole eggs and 4 egg whites (to reduce fat/cholesterol), room temperature
  • 2 cups white chocolate chips
  • 1 cup sweetened shredded coconut
  • 2 cups dried mango slices cut into thin slices
  • 2 cups sliced almonds
  • 1/4 cup toasted coconut and sea salt, to top each dough ball before cooking.

Instructions

  1. Preheat oven 350 degrees.
  2. Coat half sheet pan with cooking spray; set aside.
  3. In a large mixing bowl whip butter and sugar or agave; cream until smooth.
  4. Add eggs one at a time, scraping with each addition.
  5. Add vanilla; mix.
  6. In a large mixing bowl combine flour, flax seed, baking soda, and sea salt; whisk together.
  7. Add dry mixture and mix until 80% incorporated.
  8. Add oats in two batches mixing between each addition.
  9. Do not over mix.
  10. Add white chocolate, coconut, mango, and almonds; stir to incorporate.
  11. Drop cookies onto prepared pan by the tablespoon or use a large cookie scoop.
  12. Add a little sprinkle of sea salt and dusting of toasted coconut to each dough ball before cooking.
  13. Bake at 350 for 12-15 min or until edges are crispy and lightly browned.
  14. Store in airtight container.
  15. Dough can be frozen for two months or last one week in the fridge.
  16. Baked cookies freeze well for up to 2 months.
  17. Makes approx 70 cookies.
  18. * if using only agave, add an additional 1/2 C whole wheat flour

Nutrition Information:

Yield:

70

Serving Size:

1

Amount Per Serving: Calories: 172Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 194mgCarbohydrates: 27gFiber: 2gSugar: 15gProtein: 3g

More Healthy Snack Recipes

Healthy Mango Coconut Cookies are a “healthier” treat and sure to keep the kiddos happy this summer.

One more thing before you go…

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends. 

Our hearts sing when you do.

We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene 

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  1. Angelica says:

    The coconut and mango looks very good, can’t wait to make them. Thanks for sharing you recipes.

    • Ruthie says:

      Hi Angelica, it’s nice to meet you! Thank you for the kind message… these cookies are super good! I hope you love them 🙂 xoxo~ Ruthie

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