Mango Sticky Rice Cookies

These delightful cookies blend the traditional flavors of mango sticky rice with a chewy cookie texture, offering a tropical treat perfect for any occasion.

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Prep Time 20

Cook Time 18

Total Time 38

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: Asian, Tropical

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

1 cup glutinous rice flour This helps achieve the chewy texture.
½ cup almond flour For a nutty flavor; can use all-purpose flour.
⅓ cup sugar Adjust according to your sweet preference.
½ tsp baking powder Leavening agent.
1 pinch salt Balances sweetness.

Wet Ingredients

¾ cup unsweetened coconut flakes Use sweetened for a sweeter cookie.
1 each ripe mango Finely diced.
½ cup coconut milk Use full-fat for richness.
1 tsp vanilla extract For flavor.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, mix the glutinous rice flour, almond flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the coconut milk and vanilla extract. Pour the wet mixture into the dry ingredients and stir until a smooth dough forms.
Gently fold in the finely diced mango and coconut flakes.
Use a cookie scoop or spoon to drop dollops of dough onto a lined baking sheet, spacing them about 2 inches apart.

Baking

Bake in the preheated oven for about 15-18 minutes or until the edges are lightly golden.

Cooling

Let them sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 5g

Notes

For additional flavors, try adding chopped macadamia nuts or a dash of lime zest. The cookie dough can be refrigerated ahead of time or frozen for later baking.

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