Last updated on June 21st, 2024 at 09:15 pm
Imagine biting into a cookie that transports you to a tropical paradise with every morsel. That’s exactly what these vegan mango thumbprint cookies do. The unique blend of succulent mango and classic cookie dough creates a flavor profile that’s both comforting and exciting. What makes these cookies even more appealing is how wonderfully simple they are to make. Whether you’re a seasoned baker or new to plant-based baking, this recipe promises a hassle-free experience that yields delicious results.
Not confined to just vegan dessert enthusiasts, these mouthwatering treats appeal to everyone with their dairy-free and egg-free goodness. Whether you’re making them for a cozy family gathering or as a tropical-themed party dessert, these vegan mango thumbprint cookies are sure to impress. Easy to make and even easier to fall in love with, they’re an exquisite addition to any dessert table or snack time repertoire.
Ingredients
Whipping up a batch of these scrumptious vegan mango thumbprint cookies is a breeze, and the beauty of it all? The ingredients are not only mouthwateringly delightful but also incredibly accessible. Whether you’re a seasoned baker or new to the plant-based baking scene, you’ll find sourcing these components as easy as pie – or, in this case, cookies!
For the Cookies:
- 2 cups flour
- 1/2 cup coconut oil, melted
- 1/2 cup sugar (or coconut sugar)
- 1/4 cup almond milk (or any other plant-based milk)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Mango Filling:
- 1-2 ripe mangos, peeled and pureed (depends on the size of mangos)
- 2 tbsp sugar (optional, adjust to taste)
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Vanilla Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons dairy-free milk
- 1 tsp vanilla
Video: How to Make Vegan Mango Thumbprint Cookies:
How to Make Vegan Mango Thumbprint Cookies
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare Mango Puree: Peel and slice mango into pieces. Place mango in a blender or food processor. Blend until you have a smooth puree.
3. Make the Mango Filling:
In a small saucepan, combine the mango puree, sugar, and lemon juice. Cook over medium heat until the mixture starts to simmer.
Add the cornstarch mixture and continue to cook, stirring constantly, until the filling thickens. Remove from heat and let it cool.
4. Mix Wet Ingredients for Cookies: In a large bowl, combine the melted coconut oil, sugar, almond milk, and vanilla extract. Mix until well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too dry, add a little more almond milk; if it’s too sticky, add a little more flour.
7. Shape Cookies:
– Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet.
– Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
8. Fill the Cookies: Fill each indentation with a small amount of the mango filling.
9. Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Makes 24 cookies
10. Make Glaze: Whisk all glaze ingredients together until smooth. Once cookies have cooled, drizzle glaze over vegan mango thumbprint cookies
Pro Tips
- Mango Filling Quality: For the best quality filling, make sure your mangoes are ripe and ready to go. They should give a little bit when you give them a squeeze. Also, when you puree your mangoes, make sure you get all the little mango chunks so that you have a smooth mango filling in the end.
- Cookie Dough Consistency: Vegan cookie dough can be tricky to work with. If your dough is too sticky, add a bit of flour at a time until it’s manageable. For a gluten-free option, ensure your gluten-free flour blend is suited for cookies. The ideal consistency should be pliable but not sticky, allowing easy shaping of the cookies.
- How to Know They’re Done: It’s a little tricky to know when exactly these cookies are “done.” Luckily, there isn’t any egg to worry about baking all the way! These cookies are done when they’re lightly golden on the bottom, which is hard to know. I usually take my cookie sheet out of the oven and carefully lift up one of them with a spatula to see the bottom. If it’s not lightly golden, you can pop them back in the oven for another minute or so.
- Storing for Freshness: To keep these vegan sweets tasting as if they’re fresh out of the oven, store them in an airtight container. They can last up to a week at room temperature, but frankly, they’re so delicious I doubt they’ll stick around that long!
Remember, the journey to creating the perfect batch of vegan mango thumbprint cookies is filled with fun and taste-testing. Enjoy the process and the delicious outcome!
FAQs
Got questions about whipping up these delightful vegan mango thumbprint cookies? I’ve got you covered! After a bit of trial and error, and a whole lot of tasting, I hope I can answer some of your questions! If I miss something, please leave your question in the comments, and I’ll happily answer!
- Can I use a different type of jam or fruit? Absolutely, you can! While the tropical sweetness of mango makes these cookies a standout, feel free to get creative with your fillings. Strawberry, raspberry, or apricot jams also work wonders, making each bite a delightful surprise. The best part is, you can easily buy other flavors of jam pre-made in the grocery store.
- Is there a gluten-free option for the cookie dough? Yes, there is! To make these vegan mango thumbprint cookies gluten-free, simply swap out the all-purpose flour for your favorite gluten-free flour blend. Just remember to check that it’s a 1:1 substitution to avoid any baking mishaps. This way, everyone can enjoy a bite of these scrumptious cookies, no matter their dietary preferences.
- What if my cookie dough is too sticky or too dry? Ah, the classic baking conundrum. If your cookie dough feels more like quicksand, it might need a bit more flour to firm it up. Start by adding flour a tablespoon at a time until the dough is easy to handle. On the flip side, if it’s crumbly and dry, a splash of your favorite plant-based milk will do the trick. Mix in a little at a time until you reach the perfect consistency for shaping your cookies.
- Can I make the cookies in advance? You bet! These vegan mango thumbprint cookies store like a dream. Simply bake them as directed, let them cool completely, and then store them in an airtight container. They’ll keep at room temperature for up to a week, making them a fabulous make-ahead treat for any occasion. For longer storage, pop them in the freezer, and enjoy a tropical dessert whenever the craving hits.
I hope you feel confident and excited to embark on your vegan mango thumbprint cookies baking journey.Happy baking!
If You Liked These Vegan Mango Thumbprint Cookies, Check Out:
Dairy-Free Mango Cupcakes
Vegan Blueberry Scones with Lemon Glaze
Vegan Blackberry Lemon Scones
Vegan Lemon Poppy Seed Scones
Vegan Mango Thumbprint Cookies
Ingredients
Cookies
- 2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 1/2 cup sugar
- 1/4 cup almond milk or other vegan-friendly milk
- 1 tsp vanilla 1/2
Mango Filling
- 1-2 ripe mangoes Peeled. **See notes about quantity.
- 2 Tbsp sugar
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch mixed with 2 tablespoons water
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 Tbsp almond milk or other vegan-friendly milk
- 1 tsp vanilla
Instructions
Make Mango Filling
- Peel and cut mangoes into chunks. Place mango in blender or food processor and puree until smooth.
- In a small saucepan, combine the mango puree, sugar, and lemon juice. Cook over medium heat until the mixture starts to simmer.
- Add the cornstarch mixture and continue to cook, stirring constantly, until the filling thickens. Remove from heat and let it cool.
Make Thumbprint Cookies
- In a large bowl, combine the melted coconut oil, sugar, almond milk, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too dry, add a little more almond milk; if it's too sticky, add a little more flour.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet.
- Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
- Fill each indentation with a small amount of the mango filling.
- Bake for 12-15 minutes, or until the bottoms are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Make Glaze
- Whisk all of your vanilla glaze ingredients together until smooth.
- Drizzle glaze over cooled mango thumbprint cookies.
- Allow glaze to set for about 30 minutes.
