The best part about these mango almond oatmeal cookies is using fruit from Jali Fruit Co! Each mango is hand picked and and prepared by women-led cooperatives. By using fruit that would normally go to waste, they are making an effort to better the planet while empowering female farmers across Africa and the Caribbean.
Heaping 1 C (125 grams) War Eagle Mill All Purpose Flour
1 tsp. kosher salt
½ tsp. Bob's Red Mill baking soda
½ tsp. Frontier Co-op ground ginger
¼ tsp. Frontier Co-Op cinnamon
1/8 tsp. Frontier Co-Op cloves
½ C Organic Valley unsalted butter, softened
½ C Wholesome brown sugar
¼ C Wholesome granulated sugar
2 Happy Egg Co eggs, room temperature
1 tsp. Frontier Co-Op vanilla
1 ¼ C bulk old fashioned rolled oats
1 package (3.5 oz.) Jali Fruit Mango-Rama, diced
½ C bulk almonds
Zest of 1 organic lime
In a bowl, combine the all-purpose flour, salt, baking soda, ginger, cinnamon, and cloves. Set aside.
In the bowl of a stand mixer, add your butter and sugars. Beat until light and fluffy. Scrapping down as needed.
Add in your eggs, one by one, and vanilla, beat until mixed. Scrap the bowl down.
With the motor running, add in your dry mixture until just combined.
Fold in your oats, mangos, and almonds, stir until combined.
Lay out a large piece of plastic wrap and add cookie dough. Press firmly together to form a large log shape. Wrap up and refrigerate overnight.
Preheat oven to 350.
Using an ice cream scoop, scoop cookies and place on a silicone lined mat.
Bake for 12 minutes.
Remove from oven, reduce heat to 300.
Turn the pan around and bake for an additional 4 minutes.
Remove from oven and sprinkle lime zest over. Allow to stand for another 5 minutes on the pan then remove to a cookie cooling rack.