Mango White Chocolate Macadamia Nut Cookies {Gluten Free, Egg Free, Dairy Free)
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 dozen
Sweet, crunchy cookies studded with macadamia nuts, white chocolate, and chewy dried mango pieces.
  • 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
  • ½ cup amaranth flour
  • 2 tsp. xanthan gum
  • 2 tsp. baking soda
  • 1½ 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)
  1. 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.
  2. Cover mixing bowl with plastic wrap and chill dough until firm.
  3. 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.
  4. 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.
Recipe by Cafe Johnsonia at