Mango Coconut Breakfast Cookies
These breakfast cookies rely on the natural binding power of ripe mashed banana and pure maple syrup to bring hearty rolled oats, sweet dried mango, and shredded coconut together. With no complex steps or lengthy prep, they bake into portable, lightly chewy rounds with toasted edges.
Why this one works
- Naturally bound using mashed banana and a hint of maple syrup.
- Chewy bites of dried mango balance the texture of hearty rolled oats.
- Shredded coconut toasts lightly in the oven for subtle nutty flavor.
- Simple five-ingredient bowl-and-bake preparation requiring minimal cleanup.
What you’ll need
- 2 cups (200g) rolled oats Provides structure and a hearty, chewy texture once baked.
- 1 cup (150g) dried mango, finely diced Dicing evenly distributes sweet, chewy fruit throughout each cookie.
- 0.5 cup (40g) shredded coconut Adds delicate richness and toasts gently around the edges in the oven.
- 1 banana, mashed Acts as the primary moisture and binder for the dry oat mixture.
- 2 tablespoons (30ml) maple syrup Enhances sweetness and helps bind the oats and coconut together.
TRY THIS NEXT: If these flavors sound good to you, Mango Coconut Overnight Oats is a natural one to save for next time.
What to have nearby
- Large mixing bowl
- Baking sheet
- Parchment paper
- Wire cooling rack
Step-by-step instructions
Mix your wet base first so the banana and syrup are smooth and ready to coat the dry ingredients evenly. Because oat-based cookies do not spread much during baking, take a moment to press them to your preferred thickness before they go into the oven.
- 1Step 1
Preheat oven to 350F (175C).
- 2Step 2
In a large bowl, combine mashed banana and maple syrup.
- 3Step 3
Stir in the rolled oats, diced mango, and shredded coconut until well combined.
- 4Step 4
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
- 5Step 5
Press down slightly to flatten into cookies.
- 6Step 6
Bake for 12 to 15 minutes until golden brown.
- 7Step 7
Allow to cool on a wire rack.
ALSO GOOD: If these flavors sound good to you, Mango Coconut Protein Yogurt Jars is a natural one to save for next time.
A few things worth knowing
- Mash the banana thoroughly before stirring in the maple syrup to ensure even moisture distribution.
- Chop the dried mango into small, uniform pieces so the cookies hold together when portioned.
- Gently flatten each scoop with the back of a spoon or your fingers, as the cookies maintain their shape while baking.
- Let the cookies rest on the baking sheet for a couple of minutes before transferring to a wire rack to firm up.
Ways to make it your own
- Lightly press extra shredded coconut on top of each cookie before baking for added visual texture.
- Garnish with a sprinkle of finely minced dried mango on top before placing in the oven.
Serving suggestions
Serve these cookies warm or cooled alongside a hot cup of coffee, a steeped herbal tea, or a bowl of plain Greek yogurt. They also pack easily into a container for an on-the-go morning snack.
Storage & reheating
Allow the cookies to cool completely on the wire rack before transferring them to an airtight container. Keep them stored in a cool, dry spot or in the refrigerator to maintain their chewy texture.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why do I need to flatten the dough before baking?+
Oat-based cookies made without traditional leaveners or butter do not spread in the oven, so shaping and pressing them down ensures they bake evenly into cookie form.
Can I use unsweetened shredded coconut?+
Yes, either sweetened or unsweetened shredded coconut works well depending on your sweetness preference.
With just a handful of pantry ingredients and minimal prep, these mango and coconut cookies offer a bright, chewy, and wholesome start to any morning.
Mango Coconut Breakfast Cookies
Chewy rolled oats, sweet dried mango, and shredded coconut come together with mashed banana and maple syrup for simple baked morning cookies.
Ingredients
- 2 cups (200g) rolled oats
- 1 cup (150g) dried mango, finely diced
- 0.5 cup (40g) shredded coconut
- 1 banana, mashed
- 2 tablespoons (30ml) maple syrup
Instructions
- Preheat oven to 350F (175C).
- In a large bowl, combine mashed banana and maple syrup.
- Stir in the rolled oats, diced mango, and shredded coconut until well combined.
- Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
- Press down slightly to flatten into cookies.
- Bake for 12 to 15 minutes until golden brown.
- Allow to cool on a wire rack.
Nutrition
You might also like these recipes
Mango Coconut Overnight Oats
Creamy overnight oats soaked in coconut milk and layered with juicy mango for an easy tropical make-ahead breakfast.
Mango Coconut Protein Yogurt Jars
Mango, coconut and vanilla protein yogurt layered into a bright breakfast jar with 22g protein.
Pumpkin Spice Breakfast Cookies
Four simple ingredients come together in these wholesome pumpkin spice breakfast cookies, baked until golden and chewy for busy mornings.
Save the recipes you want to make next.
Browse more recipes or follow the Pinterest profile for the latest food ideas from this collection.