Sweet treat: mango lassi cookies (grain-free)

Sweet treat: mango lassi cookies (grain-free)

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Once you choose one, you’ll want another

I’m Serena! One of my favorite drinks is a refreshing mango lassi. It’s perfect for celebrations, desserts, or a hot day. The sweet, juicy, tropical pulp of a mango combined with the floral notes of cardamom and the creaminess of yogurt have my mouth watering as I type this. While I’ve tried many lassis, I wanted something to sink my teeth into that could be baked all season long. Check out this Allergy-Friendly Mango Lassi Cookie with Cardamom Glaze for my take on the cookie version of this drink!

Don’t be intimidated!

These mango lassi cookies use our tiger nut flour blend, but you can use tiger nut flour as a 1:1 replacement. If you want to try our other cookies that follow a similar recipe pattern, check out these dragon fruit cookies!

  1. Start by gathering all of the ingredients for the cookie dough. Beat the butter and sugars on low speed in a stand mixer with a paddle attachment or in a large bowl with a mixer. If using an egg substitute, prepare it according to package directions, then add that or the eggs along with the vanilla and mango extracts to the butter and sugar mixture.

  2. Whisk together the tiger nut flour or all-purpose flour, baking soda, and salt in a separate bowl. Gradually add these dry ingredients to the wet mixture in the stand mixer, mixing on low speed until a dough forms. Once the dough clumps together, place it on cling film, shape it into a ball, cover, refrigerate for 1 hour or freeze for half an hour. While the dough is chilling, clean out the mixer bowl to prepare the cookie glaze.

    Mango lassi cookie dough wrapped in cling film and placed on a white counter.

  3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out about 1.5 tablespoons of dough, shape into balls, and press them lightly. Place on baking sheet. Bake for 13 to 15 minutes. Remove cookies from oven and let cool on sheet for 10 minutes.

    Mango lassi cookie dough flattened on parchment paper for individual cookies

    Mango Lassi Cookies on a wire rack lined with parchment paper and a baking sheet, cooling after baking.

  4. While the cookies are cooling, prepare the frosting by mixing the ingredients in the bowl of a stand mixer or a large bowl, using a wire whisk on the lowest speed until the mixture is smooth. You should be able to pour the frosting in drizzles.
  5. Once the cookies have cooled completely, transfer them to a cooling rack over the parchment paper-lined baking sheet. This will help catch any drips when you begin decorating. To glaze, dip each cookie into the glaze to coat the surfaces or use a spoon to drizzle the glaze over the cookies. Let the glaze set for five minutes, then enjoy your delicious cookies.

    Decorated Mango Lassi Cookies on a wire rack over parchment paper on a baking sheet atop a white counter.

Do you have questions?

Can I flavor cookies with mango pulp instead of mango extract?

We recommend using mango extract because it adds less liquid to the cookie dough. You can use dehydrated or dried mangoes and pulverize them to obtain the powdered equivalent.

Why do I need to chill cookie dough first?

Chilling cookie dough controls how well the cookies spread. By the time you bake the dough, the butter will have already solidified and will take longer to melt in the oven. It also allows the dough to absorb the flour and makes the cookies less crispy.

Why are my gluten-free cookies shaped weird?

Since the dough tends to be less sturdy than gluten-based cookies, chilling it and forming it into small round balls will help it look better.

Why do my cookies fall apart when I lift them off the cookie sheet?

Let them cool completely before moving them so they can set and solidify further. Chilling them quickly in the refrigerator after baking can speed up the process.

Mango lassi cookies on a plate next to a glass of mango lassi and a cookie sheet filled with cookies

Mango lassi cookies

Mango lassi cookies are a delicious fusion of the classic Indian drink mango lassi and a soft, chewy cookie. The infusion of sweet, tropical flavour of ripe mango in these cookies is complemented by a delicate cardamom glaze, which adds a warm, aromatic spice to every bite. Disclaimer: This post may contain affiliate links, which means we receive a commission if you purchase through those links at no additional cost to you.

Servings 20 Cookies

Preparation time 15 minutes

Cooking time 13 minutes

Time to relax 40 minutes

Total time 1 hour 8 minutes

Ingredients

  • Ingredients for the cookie:
  • ½ cup softened unsalted butter
  • 1/2 cup white granulated sugar
  • ½ cup brown sugar
  • 2 Eggs or egg substitute
  • 1 teaspoonful vanilla extract
  • 4 teaspoonful mango extract
  • 2 cups AP tiger nut flour or preferred flour
  • ½ teaspoonful Baking soda
  • ½ teaspoonful Pinch of salt
  • Ingredients for the glaze:
  • 1 cup Powdered sugar
  • 4-5 teaspoonful milk
  • ½ teaspoonful of cardamom
  • ¼ teaspoonful vanilla extract
  • 1 teaspoonful Honey

Ingredients for the cookie:

  • ½ Cup Softened unsalted butter
  • 1/2 Cup White granulated sugar
  • ½ Cup Brown sugar
  • 2 Eggs or egg substitute
  • 1 teaspoonful Vanilla extract
  • 4 teaspoonful Mango extract
  • 2 cups AP tiger nut flour or AP flour
  • ½ teaspoonful Baking soda
  • ½ teaspoonful Pinch of salt

Ingredients for the glaze:

  • 1 cup Powdered sugar
  • 4-5 teaspoonful Milk
  • ½ teaspoonful of ground cardamom
  • ¼ teaspoonful Vanilla extract
  • 1 teaspoonful Honey

Instructions

  • Gather the ingredients for the cookie dough.

  • Cream together butter and sugars with paddle attachment in a stand mixer on low speed or in a large bowl and mixer.

  • If using egg substitute, prepare according to package directions. Add the eggs or egg substitute, mango extract, and vanilla extract to the butter and sugar mixture in the stand mixer.

  • In a separate bowl, mix the tiger nut flour or all-purpose flour with the baking soda and salt.

  • Add the dry ingredients to the creamed butter mixture in the stand mixer and use the paddle attachment to combine on low speed.

  • Allow the dough to form in the mixer. When the dough is lumpy, scoop it out with a spoon and place it on cling film to form a large ball. Cover the ball with the cling film.

  • Freeze the dough for 30 minutes or refrigerate it for 1 hour. While the dough is chilling, clean out the mixer bowl to prepare the cookie frosting.

  • Preheat oven to 350 F/175 C.

  • On a baking sheet lined with parchment paper, scoop out 1.5 tablespoons of dough and form it into a round ball and press it gently to flatten it a bit. See pictures above.

  • Bake for 13 to 15 minutes. Remove the cookie sheet from the oven and let cool for 10 minutes.

  • While the cookies are baking or cooling, combine the frosting ingredients with a mixer on the lowest speed until well incorporated in the stand mixer or in a large bowl. You should be able to pour the frosting once it’s set.

  • Once the cookies have cooled completely, place them on a cooling rack and then place the rack back on the baking sheet lined with parchment paper. This will help catch any frosting that spills between and onto the rack.

  • You can frost them in a few different ways. We took the cookies and dipped them one by one into the frosting so that the tops were covered before placing them back on the cooling rack. You can also use a spoon and drizzle the frosting over the cookies.

  • Let the frosting sit for five minutes and then enjoy!

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If you made these recipes, please comment below! If you’re craving something sweet, you might want to try our cookie skillet or our mini donuts.

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