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close up of tropical cookies

Vegan tropical cookies

Mandy Mazliah
These tropical cookies are so good. They are vegan, free from refined sugar, dairy free, egg free etc. If that makes you want to stop reading because they just sound too boring - well don't! I promise you these are gorgeous chewy cookies, full of oaty goodness and bursts of pineapple and papaya.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Cuisine International, Vegan
Servings 18


  • 200 g oats
  • 50 g desiccated coconut
  • 100 g dried pineapple, mango and/or papaya roughly chopped
  • 100 ml maple or agave syrup
  • 50 g cashew butter
  • 2 medium ripe bananas mashed


  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line two baking trays with greaseproof baking paper. 
  • Place 200g oats, 50g desiccated coconut and 100g chopped dried pineapple, mango or papaya together in a large mixing bowl. Mix well.
  • Place 100ml maple or agave syrup and 50g cashew butter into a small saucepan and gently heat through so that the cashew butter is runny. Stir well and don't bring to the boil.
  • Mash your two ripe bananas. Add to the mixing bowl along with the syrup and cashew butter mixture and stir until well combined.
  • Using two spoons place dollops of the mixture on to the baking trays and flatten with the back of a fork. Depending on the size you make them you will get about 18 cookies.
  • Cook in the pre-heated oven for 15-20 minutes until golden brown. Cool completely on a wire rack and then store in an airtight container for 3-4 days or in the freezer.
Keyword tropical cookies
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