Sugar & spice is everything nice with these Mango Chile Cocoa Cookies

Sugar & spice is everything nice with these Mango Chile Cocoa Cookies

If you were born on the 20th-century side of the millennium, you may be inclined to describe a particularly excellent piece of news, work of art, or noteworthy occurrence as “sweet.” Those who came of age side-by-side with TikTok and Soundcloud might opt for a different adjective in response to the same thing: “fire.” 

Our latest recipe from Chef Teresa Hansen is where generational vernaculars come together perfectly around a cookie that’s equal parts sweet and fiery. First there’s the mix that whisks together brown sugar and vanilla with cinnamon and chimayo chile powder. Then there’s the Good Things Coming Fruit Jelly variety that tops off these cookies when they’re fresh out of the oven – Mango Chile. Half sweet. Half fire. All nice. 

No matter how you describe them, we’re pretty sure whoever tries this recipe will be speaking the same language of blissed-out satisfaction. Satiate your sweet tooth and turn up the heat this winter with Mango Chile Cocoa Cookies baked to perfection.

Mango Chile Cocoa Cookies

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Yield: 10 cookies, 10mg THC per cookie



1 bag Good Things Coming Mango Chile Fruit Jellies,

10mg per piece

½ cup avocado oil

½ cup packed brown sugar

½ cup monkfruit sugar

¼ cup maple syrup

3 tablespoons plant based milk

1 teaspoon vanilla extract

1 2/3 cup gluten free flour

½ cup unsweetened cocoa powder

½ teaspoon cinnamon

½ teaspoon chimayo chili

1 teaspoon baking soda

¼ teaspoon salt

Powdered sugar, for dusting



  1. Preheat oven to 325 F degrees
  2. Using a hand mixer or stand up mixer, whisk together oil, brown sugar, monkfruit sugar, plant milk and vanilla extract until smooth.
  3. Fold in flour, cocoa powder, cinnamon, chili, baking soda and salt until fully mixed.
  4. Scoop dough onto parchment lined sheet pan, about 2 tablespoon per cookie for 10 cookies total.
  5. Bake 12-15 minutes.
  6. Remove from oven and place one jelly in the center of each cookie. 
  7. Cool and dust with powdered sugar.
  8. Store in an airtight container for 5 or in the refrigerator for up to 7 days.


**Depending on your dose, reduce or increase the amount of mango fruit jellies per cookie**

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