Ingredients

The following ingredients have 12 Servings
  • 1/4 cup raw cashew nuts
  • 1/4 cup fresh mango puree
  • 2 tsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp olive oil
  • Dash of salt
  • 1 cup fresh mango puree
  • 1 cup coconut flour
  • 1/2 cup silken tofu ((pureed))
  • 1 tbsp vanilla extract
  • 1 tsp olive oil
  • 1 1/2 tbsp maple syrup
  • 1/2 tsp vinegar
  • 1 tsp baking powder
  • 1/8 tsp salt

Instruction

  • Preheat oven at 375 degree Fahrenheit. Prepare a cookie with a liner and grease it.
  • In a food processor combine all the ingredients mentioned for frosting and grind as smooth as possible. (May take about 3 minutes).
  • Pour the frosting in a glass container and refrigerate it while we bake the cookies.
  • In a mixing bowl combine all the ingredients for cookies and mix with a spoon. Finish mixing the dough with your hands so that it’s evenly mixed. The dough would be very soft and should not be runny. (Dough picture is provided above).
  • Divide the dough into 12 equal parts and form firm balls. Now press the dough ball between your palms. Stop pressing just when it starts to crack. Now with your little finger make a light hole in the middle (should be basket like hole so that the cookies can hold the frosting and does not pass through it). The dough may crack further, try to firm it as much as possible maintaining the hole in between the cookie. Repeat the same process for all the cookies.
  • Place the cookies on the cookie sheet and bake in the middle rack for 40 minutes turning the cookie sheet once after 30 minutes. (Turn off the oven just when the cookies start to brown).
  • Take it out of the oven. Let it cool and with a pastry decorator or a small spoon fill the cookies with the frosting and serve.