It’s Sweet Tooth Thursday: Mango Drop Cookies with a Twist (dairy-free, egg-free, corn-free)
I just knew this was going to happen. There will be a day I don’t have a decent snack for the tot available. I had fruits, but ‘Timan’ was craving for a cookie, something with carbohydrates. Of course it was supposed to be reasonable healthy and yummy and not causing his skin to flare up with an eczema or a rash a couple of days later because of his food intolerance.
Bake it myself, that’s the solution. I thought for a while, took a little bit from here and a little bit from there, I used oats instead of an egg and the outcome you find here: Mango Drop Cookies with a Twist.
You can actually fiddle around with the twist yourself, make as tangy as you like. My recipe however is child-prove, tested and approved by the tot himself.
And with a little help the master ‘Timan’ was ready to help too. And how concentrated with his task he was.
Mango Drop Cookies with a Twist (dairy free, egg free, corn free)
3/8 cup (3 oz/90ml) olive oil
3/4 cup (150gr) brown sugar, loose
1 tsp vanilla essence
3 ounces (90ml) mango juice
1 medium mango, peeled, cut into small pieces and mashed (I ended up with 75gr)
2 1/3 cup (300gr) whole-wheat flour
1 tsp baking soda
1 tsp cinnamon, ground
1 tsp ginger, ground (this is the twist, add more if you like)
1/4 tsp salt
4 tbsp (20gr) instant oats
Preheat oven to 180C/350F/Gas 3-4
Mix olive oil with brown sugar, vanilla extract and mango juice, add mashed fresh mango and combine.
In separate bowl sift flour and baking soda, mix in cinnamon, ginger, salt and oats. Combine the dry ingredients with the wet ingredients.
The more you mix the batter, the less ‘fluffy’ the cookies will be.
Using a teaspoon scoop portions of batter and drop them on a greased cookie sheet using another spoon. Place the drops about 1.5 inch apart, the cookies will rise a little and flatten a bit, but not too much.
Bake for about 12 minutes or until they start to turn brown on the edge, depending on the cookie size. Don’t overbake.
Let the cookies cool on the cookie sheet for a couple of minutes before you use the spatula for flipping pancakes to lift them off the sheet and transfer them to a wire rack. Let them completely cool and store the cookies in an airtight container.
Et voilà, you have some nutritious and healthy cookies for an afternoon coffee or a yummy treat for your kids lunch box. They are not crunchy, but not really chewy either, more of a cake or muffin texture.
The cookies here in the tropics only stay crunchy for about 14.99 seconds anyway. So maybe the dairy-free, egg-free and corn-free ‘mango drop cookies with a twist’ would be a little more crunchy if they were baked in a dry climate, or if you would use candied mango pieces instead of fresh mango, or if you would add an egg or an egg-replacement. Drop a line, I would like to know. However for me they are perfect the way they are.
What cookies are you baking for your family these days?