Once you pick One Up, You’ll want another
Serena here! One of my favorite drinks is a refreshing mango lassi. It’s perfect for celebrations, desserts, or on a hot day. The sweet, juicy, tropical flesh of a mango combined with the floral-like notes of cardamom and the creaminess of yogurt has my mouth watering as I type this! While I’ve had many lassi, I wanted something to sink my teeth into and could be baked all season round. Check out this allergy-friendly mango lassi cookie with cardamom glaze for my take on the cookie version of this drink!
Don’t be intimidated!
These mango lassi cookies uses our Tigernut AP flour mix but you can use AP flour as a 1:1 replacement. If you want to try our other cookies that follow a similar recipe pattern, check out these dragon fruit cookies!
- Start by gathering all the ingredients for the cookie dough. Cream the butter and sugars on low speed in a standing mixer with a paddle attachment or a large bowl with a mixer. If using an egg replacer, prepare it according to the package instructions, then add that or the eggs along with the vanilla and mango extracts to the creamed butter and sugar mixture.
- Whisk together the tiger nut AP flour or all-purpose flour, baking soda, and salt in a separate mixing bowl. Gradually add these dry ingredients to the wet mixture in the standing mixer, combining on low speed until a dough forms. Once the dough clumps together, scoop it onto cling wrap, shape it into a ball, cover it, refrigerate for 1 hour or freeze for half an hour. While the dough chills, clean the mixer bowl to prepare for the cookie glaze.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 1.5 tablespoons of dough, form it into round balls, and slightly press down. Place them on the baking sheet. Bake for 13-15 minutes. Remove the cookies from the oven and allow them to cool on the sheet for 10 minutes.
- While the cookies are cooling, prepare the glaze by combining the ingredients in the standing mixer bowl or a large bowl, using a whisk attachment on the lowest speed until smooth. You should be able to drizzle the glaze.
- Once the cookies are completely cooled, transfer them to a cooling rack over the parchment-lined baking sheet. This will help to catch any drips when you start to decorate. To glaze, either dunk each cookie into the glaze to coat the tops or use a spoon to drizzle the glaze over the cookies. Allow the glaze to set for five minutes, then enjoy your delicious cookies!
Have questions?
Can I flavor the cookies with mango pulp instead of mango extract?
We recommend using mango extract because it introduces fewer liquids into the cookie dough. You can use dehydrated or dried mangos and pulverize them to get the powder equivalent.
Why do I need to chill the cookie dough first?
Chilling the cookie dough controls the spread of the cookies. When you bake the dough, the butter will have already solidified and take longer to melt in the oven. It also allows the dough to absorb the flour and makes for less of a crackle cookie.
Why are my gluten-free cookie shapes weird?
Since the dough tends to be less sturdy than gluten cookies, chilling and forming it into small round balls will help them look better.
Why are my cookies breaking apart when I lift them off the cookie sheet?
Allow them to completely cool before moving them so they can settle and further solidify. Flash chilling in the refrigerator after baking can speed up the process.
Mango Lassi Cookies
Equipment
- 2 Baking sheet
- 2 Wire rack
- Parchment paper
- Standing Mixer with Paddle and Whisk Attachment or large bowl with mixer
- Measuring cups and spoons
Ingredients
- Ingredients for cookie:
- ½ cup softened unsalted butter
- 1/2 cup white granulated sugar
- ½ cup brown sugar
- 2 Eggs or Egg Replacer
- 1 tsp vanilla extract
- 4 tsp mango extract
- 2 cups tiger nut AP flour or preferred flour
- ½ tsp Baking Soda
- ½ tsp Pinch of salt
- Ingredients for frosting:
- 1 cup confectioners sugar
- 4-5 tsp milk
- ½ tsp of cardamom
- ¼ tsp vanilla extract
- 1 tsp honey
Ingredients for Cookie:
- ½ Cup Softened unsalted butter
- 1/2 Cup White granulated sugar
- ½ Cup Brown sugar
- 2 Eggs or Egg Replacer
- 1 tsp Vanilla extract
- 4 tsp Mango extract
- 2 cups Tiger nut AP flour or AP flour
- ½ tsp Baking Soda
- ½ tsp Pinch of salt
Ingredients for Glaze:
- 1 cup Confectioners sugar
- 4-5 tsp Milk
- ½ tsp of Grounded cardamom
- ¼ tsp Vanilla extract
- 1 tsp Honey
Instructions
- Gather the ingredients for the cookie dough.
- Cream together the butter and sugars together with a paddle attachment in the standing mixer on low speed or large bowl and mixer.
- If you’re using egg replacer, prepare them per package instructions. Add the eggs or eggs replacer, mango extract and vanilla extract to the creamed butter and sugar mixture in the standing mixer
- In a separate mixing bowl, whisk together the tiger nut AP flour or all-purpose flour with the baking soda and salt.
- Add the dry ingredients to the creamed butter mixture in the standing mixer and use the paddle attachment to combine on low speed.
- Allow dough to form in the standing mixer. When clumped together, scoop the dough out onto a cling wrap and form it into a big ball. Cover the ball with the cling wrap.
- Freeze the dough for 30 minutes or refrigerate for 1 hour. While the dough is chilling, clean the standing mixer bowl to prepare the cookie glaze.
- Preheat oven to 350 F/175 C.
- On a parchment-lined baking sheet, scoop 1.5 TBS worth of dough and form into a round ball and gently press down to slightly flatten it. See the pictures above.
- Bake for 13-15 minutes. Remove cookie sheet from oven and allow to cool for 10 minutes.
- While cookies are baking or cooling, combine glaze ingredients with a whisk attachment on the lowest speed until well incorporated in the standing bowl mixer or large bowl. You should be able to drizzle the glaze after it is completed.
- Once cookies are completely cooled, transfer them onto the cooling rack and then place that cooling rack back onto the parchment-lined cookie sheet. This will help catch any frosting that spills in between and over the cooling rack.
- You can frost in a variety of ways. We took the cookies and dunked each one into the glaze so that the tops were coated before placing them back onto the cooling rack. You can also take a spoon and drizzle the frosting onto the cookies.
- Allow the glaze to set for five minutes and then enjoy!
Check-in!
If you made these, please comment below! If you have a sweet tooth craving something else, you may want to check out our cookie skillet, or mini donuts!