Mango Oatmeal Cookies

• These delicious cookies are so easy and quick to make, you will be making them over and over again!
• You can swap mango for different dried fruits you have lying about in your cupboard.
• This recipe makes 15 medium-sized cookies.
• Vegan.

Mango Pieces 500g (Sussex Wholefoods)

Mango Pieces 150g

Smooth Peanut Butter, Organic 280g (Meridian)

Smooth Peanut Butter 130g

Rolled Porridge Oats 2kg (Sussex Wholefoods)

Porridge Oats 75g

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

150g Coconut Oil

Organic Plain White Flour 1kg (Doves Farm)

Plain Flour 150g

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

1tsp Baking Powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.5tsp Salt

Organic Coconut Sugar 1kg (Sussex Wholefoods)

Coconut Sugar 75g

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

0.5tsp Cinnamon Powder

Ground Golden Flaxseed 500g (Sussex Wholefoods)

1tbsp Ground Flax

Other Ingredients

• water

Method

1. Make a flax ‘egg’ – In a small bowl, mix 1tbsp ground flax seeds with 3tbsp water. Set aside.
2. Preheat your oven to 180°C.
3. Cut your mango into small pieces.
4. Bend your oats in a blender until you reach fine oatmeal.
5. Melt your coconut oil in a small saucepan over low heat. Add peanut butter, coconut sugar and stir well.
6. In a big bowl, mix flour, baking powder, salt, cinnamon and ground oats.
7. Mix your flour mix with coconut oil & peanut butter mix, add flax egg and mix well. If your dough is too thick, add some water and mix again.
8. Fold in your mango pieces.
9. Layer a big baking tray with baking paper.
10. Form cookies using your hands.
11. Place in the oven and bake for 15 minutes-20 minutes until slightly browned. Cool and enjoy!