Sweet Potato Cookies Marshmallow (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon baking powder
02 -
1.1 cups gluten-free flour
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon baking soda
05 -
1 tablespoon cornstarch or arrowroot powder
06 -
1/2 cup coconut sugar or brown sugar
→ Wet Ingredients
07 -
1 teaspoon vanilla extract
08 -
3/4 cup mashed, cooked sweet potato
09 -
1 large egg
10 -
1 egg yolk
11 -
1/2 teaspoon cinnamon, ground
12 -
1/2 cup butter, room temperature
→ Meringue Topping
13 -
1/2 cup sugar
14 -
2 egg whites
→ Optional Toppings
15 -
Small handful of chopped pecans, about 2 tablespoons
16 -
Caramel drizzle to taste
# Instructions:
01 -
Heat your oven to 175°C (350°F). Line your baking sheets with parchment paper.
02 -
Beat sugar and butter together until fluffy. Add the egg, egg yolk, sweet potato, and vanilla extract. Mix till smooth.
03 -
Stir together the gluten-free flour, cornstarch, salt, baking powder, baking soda, and cinnamon in a separate bowl. Gradually combine with the wet mixture, stirring just until everything’s mixed.
04 -
Scoop dough onto lined sheets, spacing evenly. Bake for 10-12 minutes, then remove and let the cookies cool down fully.
05 -
Set a bowl over simmering water and whisk together egg whites and sugar until bubbly. Take it off the heat and beat until stiff peaks hold.
06 -
Pipe the meringue onto your cooled cookies. If you like, use a kitchen torch to give it a golden touch.
07 -
Sprinkle chopped pecans and drizzle caramel on top if you'd like some extra sweetness.
# Notes:
01 -
Don't add the meringue topping until the cookies have fully cooled, so it won't melt.