Dark Chocolate Chunks and Dried Mango Cookies

Name: Dark Chocolate Chunks and Dried Mango Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup whole wheat flour or half white flour and half whole wheat; 1 1/2 cups rolled oats; 1 1/4 teaspoons baking soda; 1/4 teaspoon salt; 6 tablespoons butter, unsalted or half vegetable oil, half butter; ⅔ cup brown sugar; 1 cup mangos dried and chopped; 1 1/4 teaspoons vanilla extract pure; 1 large eggs beaten; 5 ounces dark chocolate coarsely chopped, or jumbo chocolate chips, of course, if you only have chocolate chips, it's fine too

Servings: persons

1
Preheat oven to 350F.
2
Coat a cookie sheet with cooking spray or grease with butter or line with a baking mat.
3
Add the flours, oats, baking soda, and salt in a large bowl, mix until well blended, and set aside.
4
Melt the butter over low heat in a small saucepan.
5
Stir in sugar until dissolves.
6
Pour sugar mixture into flour mixture and stir until just incorporated.
7
Stir in mango, vanilla, and egg to batter until well blended.
8
Then stir in chocolate chunks.
9
Arrange cookies by heaping teaspoonfuls onto a prepared sheet, 1 1/2-inch to 2-inch apart.
10
Bake 10 to 13 minutes and golden around the edges.
11
Allow to cool on the baking sheet for 2 to 3 minutes.
12
Remove from baking sheet and place on a wire rack to cool completely.
13
They can be kept in an air-tight container.

807

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅔ cup whole wheat flour or half white flour and half whole wheat, 1 1/2 cups rolled oats, 1 1/4 teaspoons baking soda, 1/4 teaspoon salt, and more.

Yes, Dark Chocolate Chunks and Dried Mango Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!