I call these the Summer Cookie! They tick all the cookie boxes: crunchy on the outside, chewy in the middle, perfectly sweet, and dangerously moreish. I challenge you to eat just one!
These are beautifully adaptable, too: you can swap the dried mango for various dried fruits if you prefer, and mix up the spices accordingly. If you omit the coconut, I'd recommend adding a little more rolled oats, and you can also use gluten-free flour.
Finally, while I use coconut sugar and brown rice syrup, you could use alternatives such as granulated or soft brown sugar, and date or golden syrup. The possibilities are endless, so this recipe is perfect for using up bits that are already in your food cupboards, to make a delicious, summery bite.
SERVES:
makes approx 20
