Pineapple, Mango & Coconut Cookies (sugar free)

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Pineapple, Mango & Coconut Cookies (sugar free)

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Ingredients

26 portion(s)

Pineapple, Mango & Coconut Cookies (sugar free)

170 g pineapple pieces, (or 4 rings in Juice)
130 g mango, (3 slices, canned)
1 Ripe banana
1 egg
110 g light olive oil, (1/2 cup)
3 tbsp stevia, granulated
110 g oats, quick, (1 cup)
40 g dessicated coconut, (1/2 cup)
85 g self-raising flour, (1/2 cup)

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6

31min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Breakfast Brunch Snack Baking Biscuit/cookie Easy Quick Children food Lactose free Non-dairy Nut free Dessert Everyday Kids in the kitchen Picnic Summer

Recipe's preparation

Cookies

Preheat oven to 180°C and line a baking sheet with parchment paper.

Thoroughly drain pineapple & mango from their juice. If using pineapple rings, cut into 1cm chunks and set aside. Repeat with mangos.

To make Quick oats, mill rolled oats 1 second/speed 5, repeat 1-2 more times until consistency is achieved. Place in a small bowl and set aside.

Add the banana into the mixing bowl and blitz 5 seconds/speed 5. Follow with the egg, oil and sweetener (if using), mixing 5 second/speed 4.

Add dry ingredients into the bowl. Mix reverse 3-4 seconds/speed 3.

Carefully stir through pineapple & mango pieces, so not to break up the delicate mango chunks (This is a sticky/wet mix).

Scoop tablespoon sized balls (blobs) onto your prepared baking sheet, slightly flatten (if needed) and bake 14-16 minutes or until golden in colour.

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Tip

These cookies are dairy, nut and sugar free, which can be easily adjusted to your personal taste. I have listed below additional sweeteners to enhance the biscuits if needed. If you follow a low fructose diet, I recommend the rice malt syrup or granulated/powdered sweeteners.

**Additional sweeteners**
- 2-3 tbsp brown sugar
- 2-3 tbsp rice malt syrup
- 2-3 tbsp granulated sweetener
- 4 stevia/sugarinetablets, dissolved in 1/2 tsp of boiled water (equivalent to 4 tsp).
- 1/3 cup dark chocolate chips
- half Rice malt + half brown sugar/sweetener.

(The pineapple can be particularly tart in this recipe so some type of sweetener is recommended).

*Keep in mind these cookies will become soft & taste sweeter when completely cooled*

I have not tested the recipe with golden, agave, maple syrup or honey.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.