This Oatmeal and Mango Cookie Recipe makes the best mango cookies. With a perfect chewy texture and tropical mango flavor. Combined to make a delicious cookie recipe.
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These oatmeal cookies with a tropical twist are packed with mango chunks, old-fashioned oats, and delicious coconut.
This mango cookie recipe is so versatile, you can customize it to add in other dried fruits, or even chocolate chips, to your own preference. Top these cookies with a sprinkle of oats, or a drizzle of icing to make them extra special.
Ready in less than 20 minutes, these are great cookies for last-minute gatherings. I tend to make a batch of these cookies to have on hand as kind-of-healthy treats for when the family comes over too!
For more fruity cookie inspiration, check out my colorful Fruit Pizza Cookies, these delicious White Chocolate & Cranberry Macadamia Nut Cookies, or even these Strawberry Lemonade Bars!
Wet Ingredients. Butter, Pure Vanilla Extract, Large Egg
Dry Ingredients. All Purpose Flour, Old Fashioned Oats, Granulated Sugar, Brown Sugar, Baking Soda, Salt, Cinnamon, Nutmeg
Filling. Dried Mango, Sweetened Coconut (Optional)
How to Make Mango Cookies with Oatmeal
Firstly, preheat the oven to 375 degrees F and prepare your cookie sheet by greasing it with cooking spray or lining it with parchment paper or a silicone mat.
Cream the Softened Butter, Granulated Sugar, and Brown Sugar together in a stand mixer or with an electric mixer until light and fluffy. This will take about 3 minutes.
Next, add in the large Egg and Vanilla Extract and mix together until fully combined.
Then make the flour mixture in a separate large bowl. Combine All Purpose Flour, Baking Soda, Salt, Ground Cinnamon, and Ground Nutmeg together until fully mixed. Gradually add the dry ingredients to the butter mixture until combined, then mix in the Old Fashioned Oats.
Hand stir Dried Mango pieces and Sweetened Coconut into the cookie dough.
Now you have your mango cookie dough, you need to divide it into cookie portions on your baking sheet. Do this using a Medium size #50 cookie scoop for the best result. Scoop cookie dough onto your prepared baking sheet. Allow at least 2 inches between each cookie for spreading while baking.
Bake the cookies at 375 degrees F for 9-11 minutes. The cookies will be done when the edges are set. For a crispier cookie, bake for 11 minutes.
Allow freshly baked cookies to cool on a baking sheet for a few minutes before moving them to a wire rack. Enjoy with a refreshing cup of milk!
Storage & Freezing
Storage: After they have completely cooled, store oat and mango cookies in an airtight container or Ziploc bag for up to 1 week. Cookies are best if enjoyed within 2-4 days of freshly baking them.
Freezing: Cookies can be stored in a sealed container and frozen for up to 3 months. Place a piece of parchment paper between each cookie to prevent them from sticking.
Substitutions & Variations
- Oats. Quick Oats can be used in place of Old Fashioned Oats. I prefer the texture when using Old Fashioned Oats though.
- Coconut. Coconut is optional and gives a tropical flavor that pairs deliciously with dried mango. The cookies tend to be chewier.
- Dried Mango. I love Dried Mangoes from Trader Joe's. They come in a 6-ounce package and are perfect for this recipe. Any dried Mangoes can be used in this recipe.
- Nuts. Add some nuts into the mix for some extra flavor and texture. Peanuts, almonds, pistachios, macadamia nuts, and cashews would work well in these cookies.
- Chocolate. White chocolate chips or dark chocolate chips would be a great addition to the cookie dough for some added sweetness. You could also drizzle the top of the cookies with melted chocolate once they have baked and cooled!
- Icing. Top these cookies with icing using a combination of powdered icing sugar and water. Drizzle on cooled cookies, allowing it to set before serving. Add a dash of lime juice or orange juice to the icing if you like - citrus flavors for well with mango!
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies!
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
Baking sheets can be ungreased. I like to use Parchment Paper liners or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a wire rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
Have you tried these Oatmeal Mango Cookies?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how cute your creations are! I would also love to read your comments below. Let me know what you think of these fruity cookies. It really does help!
More Delicious Cookie Recipes
- Mrs Fields Oatmeal Raisin Cookies
- Lemon & Blueberry Cookies
- Quaker Oats Oatmeal Cookies
- Easy Pecan Pie Bars
- Classic White Chocolate Macadamia Nut Cookies
- Lemon Oatmeal Bars, a Betty Crocker Copycat
- Peanut Butter and Jelly Cookies
- Chocolate Chipless Cookies
Mango Cookies with Oatmeal
- 1 ¼ cups Butter Softened
- ¾ cup Brown Sugar 160g
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- 1 teaspoon Pure Vanilla Extract
- 2 ½ cups All Purpose Flour 300g
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground Nutmeg
- 2 cups Old Fashioned Oats Uncooked
- 4 ounces Dried Mango Diced
- ¾ cup Sweetened Coconut (Optional)
- Preheat the oven to 375 degrees F.
- Cream the Softened Butter, Granulated Sugar, and Brown Sugar together until light and fluffy - about 3 minutes.
- Add the large Egg and Vanilla Extract and mix.
- In a separate large bowl, combine the All Purpose Flour, Baking Soda, Salt, Ground Cinnamon, and Ground Nutmeg together in a separate bowl. Gradually add dry ingredients to the butter mixture until combined.
- Mix in Old Fashioned Oats.
- Hand stir in the Dried Mango pieces and Sweetened Coconut.
- Using a Medium size #50 cookie scoop, scoop the cookie dough and place it on a parchment-lined baking sheet. Allowing at least 2 inches apart for spreading while baking.
- Bake at 375 F degrees for 9-11 minutes. Cookies are done when edges are set. For a crispier cookie, bake for 11 minutes.
- Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack.
- Store in a sealed container for up to a week. Best if enjoyed within 2-4 days.
- Storage: Store oat and mango cookies once they have completely cooled, in an airtight container or Ziploc bag for up to 7 days. Cookies are best if enjoyed within 2-3 days of freshly baking them.
- Freezing: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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