My mom is a mango fanatic, so I wasn’t surprised when I received a text from her with a picture of some mango cookies that she picked up at a local restaurant. My first thought was how delicious and summery that sounded and after looking at the simple list of ingredients I immediately started of thinking of ways I could replicate them. In the picture they looked crispy around the edges and chewy in the middle…my favorite kind of cookie! So I set out in hopes of creating something yummy! These Mango Pecan Oatmeal Cookies were more than I could have wished for! Crispy, chewy buttery, caramelly…INCREDIBLE!
Now, I will just say this now. Gluten free baking can be tricky but I have studied and learned a lot about how the ingredients act and in the process thrown away and eaten lots of mistakes! In most cases, the flavor is great but it’s the texture that is just not right. I am not an accomplished gluten free baker (yet), but I have hit a few home runs in my baking trials…and this is one of them!
Since I did not have this particular mango cookie in hand to analyze, I drilled my mom about the texture and the amounts of ingredients in the cookie that she could see. After a few phone calls and a few trials, I had something delicious. These cookies were golden brown and crispy on the edges and bottom but chewy and soft in the middle. The flavor of pecan and coconut with the brown sugar was delicious and the mango added a little pop of unexpected flavor and great texture…this cookie is a winner.
Well, that afternoon when the Cowboy walked in the door from work and he grabbed and ate a cookie… then another…and another. After the third, he announced “that is my favorite cookie” and asked what they were. After explaining the story of the original cookie, he advised me not to change a thing and went on and on about how awesome they were…I just love that! Later that weekend, I took the remaining few cookies over to my mom’s so she could taste my creation and let me tell you those cookies didn’t stand a chance…they were gone in minutes!
Mango Pecan Oatmeal Cookies are gluten free and absolutely addictive…just ask the cowboy. They take minutes to through together with no special gluten free ingredients like gums or special flours needed. They are crispy, chewy, and the combination of pecan, coconut and oats is to die for…and the mango just adds something extra special to this cookie. Trust me…make a double batch!
Mango Pecan Oatmeal Cookies
Mango Pecan Oatmeal Cookies are gluten free and absolutely addictive…just ask the cowboy. They take minutes to through together with no special gluten free ingredients like gums or special flours needed. They are crispy, chewy, and the combination of pecan, coconut and oats is to die for…and the mango just adds something extra special to this cookie. Trust me…make a double batch!
Ingredients
- 1/2 cup salted butter, softened (1 stick)
- 3/4 cup brown sugar, dark
- 1 large egg
- 1/4 salt
- 1 tsp vanilla
- 1 1/2 cup old fashioned rolled oats, gluten free
- 1/2 cup quick oats (not instant), gluten free
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dried mango spears, chopped
- 1/2 cup pecans, chopped
Directions
- Step 1 Preheat oven to 325.
- Step 2 Cream together butter and brown sugar till light and fluffy.
- Step 3 Add egg and vanilla, mixing well to incorporate, scraping down sides of bowl as needed.
- Step 4 Add salt, both types of oats, coconut, mango and pecans to bowl. MIx well to incorporate all the ingredients making sure to scrape down bowl.
- Step 5 Scoop onto parchment lined cookie sheet using a scoop or teaspoon. Cookie dough will be somewhat crumbly. Flatten dough slightly and loosely form into circle (see first picture). Cookies will not spread or puff much.
- Step 6 Bake at 325 for 12-13 minutes or until golden brown around edges. Let cool on sheet pan.
- Step 7 Store cookies in an airtight container.
