Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Jackfruit might be hard to find and take a while to dry, but I feel that it is totally worth the effort with how well these cookies turned out.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
36
Yield:
36 small cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • Combine brown sugar, butter, shortening, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in egg, molasses, heavy cream, and vanilla extract.

  • Mix flour, oats, coconut flakes, baking powder, and salt together in a separate bowl. Add to the creamed mixture; mix until dough is just combined. Fold in jackfruit.

  • Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.

  • Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

If you can't find dried jackfruit, you can make your own. Separate all pods from a fresh jackfruit. Spread on a baking sheet. Bake at 170 degrees F (75 degrees C) until dry and leathery, 6 to 10 hours. Cut into pea-size pieces with scissors.

Nutrition Facts

69 calories; protein 0.8g; carbohydrates 8.9g; fat 3.4g; cholesterol 9.7mg; sodium 71.2mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/28/2018
I m not a huge jackfruit fan (this is one of several recipes I have tried with my first jackfruit) and I thought these were good. If you love jackfruit or have some to use up I recommend trying this recipe. I substituted syrup for molasses and whole milk for cream. I dried out and cut up some very ripe (almost no latex) jackfruit as described in this recipe though it took longer to dry out. Very time consuming--the recipe would be a lot more worth it to me if the jackfruit were bought dried. I wouldn't buy and dry out a jackfruit just to try this recipe but I enjoyed trying it once and it was something new to try with the jackfruit! One thing to note: for measuring flour I measured by scooping with a spoon into the measuring cup and then leveling off. When I did this the dough looked too wet but I tried it as it for the first batch. The cookies tasted good but spread out a lot. I added several tablespoons more flour to what was a more normal (chocolate chip cookie dough-like) consistency and this spread out much nicer and tasted a bit better I thought. I think if you just scooped the flour straight out of the container so that it were more dense they might work better. Read More