Mango & White Chocolate Chunk Medallion Coconut Flour Cookies

FTC Disclosure: This post contains affiliate links. When you click through my link and make a purchase, I may earn a small commission on your sale. This helps me cover a portion of the cost to run GAPS Diet Journey site and allows me to continue providing free content. This has no effect on your price. You can view it like leaving a tip. Thank you for your support! ~Starlene

Raw Mango Medallions

I had big dreams for these cookies.  They taste great, but they didn't turn out like I expected.  They taste like mangoes, but if made them again I would not include the white chocolate chunks. The white chocolate was amazing, but it didn't work so good for me baked.

I'm going to share them with you in case you want to experiment.

First I took three sweet, ripe mangoes, peeled them and removed the flesh from the seed.  If you are going to use the mangoes as I did, it works great to just take them in your hand and squeeze over a bowl. The flesh will mash off and be careful as you get close to the seed because it has sharp edges.  Use a potato masher to mash any large chunks.

Fresh Mango

Next I spread the mango flesh onto my dehydrator.   I have these plastic discsthat set on the surface of the dehydrator shelves so that you can make fruit leather.  Oh, and I also dried some pineapple. The one cut into small chunks was very sweet and ripe, while the larger pieces were tart and not as sweet.

Mangoes and Pineapple

At 12 hours into dehydrating I was able to pull up the mango flesh and flip it over so that it would dry on the other side.  After 24 hours I removed it from the dehydrator and let it set for a few minutes to cool. It turned crispy and I was able to crunch it up into small pieces, then put it in my Magic Bullet blender and grind it into powder.

3 mangoes rendered 3-3/4 ounces of powdered mango.

Grinding Mango Flesh into Powder using my Magic Bullet blender

Also, the previous day, I made the white chocolate chunk chips.  I followed this recipe from Our Nourishing Roots: Honey-Sweetened White Chocolate.   Except I only had 8 tablespoons of cocoa butter so I had to do some fractions to figure out how much honey [affiliate link] to use.

When I got to the part where you hit the mixture with a stick blender every 30 minutes until it turns opaque, after about 90 minutes I realized that my kitchen may never cool down enough to solidify so I ended up putting the bowl into ice water and blending with the stick blender.  That worked out great, and I had this to show for it. It was delicious. It was amazingly delicious.  I was so excited to see big hunks of white chocolate in my cookies.

White Chocolate GAPS Legal

Then I made these… dozens and dozens and dozens upon dozens of dozens of dozens of miniature white chocolate chips using my Cake Decorating Kit.

10 Dozen Perfect Miniature White Chocolate Chips

No wait. That's what I'd envisioned… this is what I really made, one or two “perfect” and the rest were lumps and stars and bumps.  If you look at the top of the photo you'll see a blob and that's where I finally gave up and made chocolate chunks.

This is also when I realized that my time management skills are nil.

White Chocolate Chips

Finally I commenced with the cookie making.

Mango & White Chocolate Chunk Medallion Coconut Flour [affiliate link] Cookies

Mix the honey, eggs, coconut oil [affiliate link], vanilla and mango powder together using a hand mixer.  Mix in the coconut flour using the hand mixer. Allow to sit for a few minutes so that the coconut flour can absorb the liquids.   Fold in the white chocolate chunks with a spoon.

Drop by even tablespoons onto a cookie sheet.

This dough is slightly firmer than previous Medallion cookie dough.  I was able to pick up the tablespoons of dough and form them into a ball, then press down into a flattened circle.

Preheat oven to 325°F.

Bake for 8 minutes.

Makes 30 cookies with huge craters where the white chocolate chunks melted away into big puddles on the cookie sheet.

As I said earlier, the chocolate chunk-chips were amazing and delicious.  I will try them again as I have just ordered a pound of cocoa butter from Mountain Rose Herbs; however, I do not think I will risk using the white chocolate in baked goods again.  I think they would work great in Fudge Babies.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Cookie Ingredients

White Chocolate Chunks

Mango White Chocolate Chunk Cookie Dough

Even Tablespoon of Cookie Dough

Raw Cookie Dough

Are these not gorgeous cookies?

Raw Cookie Dough

ACK!!  Craters!!! Agh! NO!!  What happened?! What went wrong?

Oh NO! Craters!

Oh NO! Craters!

Recipe: Mango & White Chocolate Chunk Medallion Coconut Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 5 Tablespoons honey
  • 2.5 ounces dehydrated, powdered mango (two mangoes)
  • 6 Tablespoon Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • 4 large eggs
  • ½ cup Bob’s Red Mill Organic Coconut Flour
  • ¼ teaspoon vanilla
  • Homemade white chocolate chunk-chips (Recipe from: Nourishing Roots: Honey-Sweetened White Chocolate)
Instructions
  1. Mix the honey, eggs, coconut oil, vanilla and mango powder together using a hand mixer.
  2. Mix in the coconut flour using the hand mixer.
  3. Allow to sit for a few minutes so that the coconut flour can absorb the liquids.
  4. Fold in the white chocolate chunks with a spoon.
  5. Drop by even tablespoons onto a cookie sheet.
  6. This dough is slightly firmer than previous Medallion cookie dough. I was able to pick up the tablespoons of dough and form them into a ball, then press down into a flattened circle.
  7. Preheat oven to 325°F.
  8. Bake for 8 minutes.
  9. Makes 30 cookies with huge craters where the white chocolate chunks melted away into big puddles on the cookie sheet.
Notes
Haha! 48 hours Prep Time. Honey Sweetened White Chocolate Chunk Chips from Nourishing Roots: http://www.ournourishingroots.com/honey-sweetened-white-chocolate-and-gaps-white-chocolate-chips/

Save

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Related posts:

1 comment to Mango & White Chocolate Chunk Medallion Coconut Flour Cookies

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge