Eggs and milk are the two most common and important ingredients used to bring out a perfect texture and delicious taste of the cookies which is why it makes difficult for vegans and vegetarians who do not eat eggs to enjoy cookies and drool over cookies as much. But with little creativity and practice it is possible to bake Vegan Frosted Cookies and make it tasteful for everyone. 🙂
Mangoes are at its peak now and I wanted to flavor my cookies with fresh ripe mangoes because my family is a huge fan of mangoes and is consumed everyday in some form. So I got the idea of including it in my cookies and also make vegan mango frosting for these Vegan Frosted Mango Coconut Cookies.
I used fresh ripe mangoes to make fresh puree out of them and combined with coconut flour to add more nutrition, added silken tofu to replace eggs, flavored with vanilla extract, sweetened a little with maple syrup and added baking powder along with vinegar for leavening. Shaped the cookie dough into round cookies and baked them in a preheated oven for 40 minutes.
While the cookies were baking I combined raw cashew nuts, fresh ripe mangoes, maple syrup, vanilla extract and a dash of salt with little olive oil in a food processor and processed it smooth till it was creamy and saved it in the refrigerator until ready for use.
Once the cookies were done and cooled I topped the cookies with 1 tsp creamy icing and served. These Vegan Frosted Mango Coconut Cookies tasted delicious and my little one went crazy for the icing and licked all the icing from the cookies. 🙂
It was my first time of making healthy vegan frosting/icing for vegan cookies with no butter and after a months practice I finally succeeded and now I am sharing this recipe with you. 🙂