Ingredients
Units
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- 8 oz. organic extra virgin coconut oil, melted
- 1 cup light brown sugar or sucanat
- 1 cup evaporated cane sugar
- 2 Tbsp. ground flax seed mixed with 6 Tbsp. water (let stand for 5 minutes)
- 2 tsp. vanilla extract
- 1 cup sorghum flour
- 1 cup tapioca starch
- 1/2 cup amaranth flour
- 2 tsp. xanthan gum
- 2 tsp. baking soda
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 1 cup toasted unsweetened coconut
- 1 cup toasted macadamia nuts, roughly chopped
- 1 cup diced dried mango
- 1 cup vegan white chocolate (if you aren’t dairy-free, use regular white chocolate chips)
Instructions
- Using an electric mixer, beat the coconut oil and sugars together. Add the flax “eggs” and vanilla. Mix well to combine. Stir or sift together the dry ingredients. Add a little at a time to the wet ingredients, mixing well after each addition. Add the coconut, macadamia nuts, mango and white chocolate.
- Cover mixing bowl with plastic wrap and chill dough until firm.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Use a small ice cream scoop or tablespoon to scoop mounds of dough onto parchment paper. Bake for 12-14 minutes, rotating baking sheets from top to bottom and front to back halfway during baking.
- Remove cookies from oven when they are lightly golden. Allow too cool on the baking sheets for a few minutes before removing to cooling racks to finish cooling.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American