Given how nicely these cookies turned out, I believe that jackfruit is completely worth the effort, even though it can be difficult to find and takes a while to dry.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 36 small cookies |
Ingredients
- ⅓ cup packed brown sugar
- ¼ cup butter
- ¼ cup shortening
- ¼ cup white sugar
- 1 egg
- 2 tablespoons molasses
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup rolled oats
- ⅓ cup coconut flakes
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup chopped dried jackfruit
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- 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.
- 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
| Calories | 69 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 71 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
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.