Sweet Potato Marshmallow Cookies {gf, df}

Updated: Mar 15, 2021

Oh yes, holiday baking has arrived. Idk about you, but something about maple sweet potato just screams cozy holiday. The pure maple syrup mixed with hearty sweet potato and toasty marshmallows is a combo you just can’t beat. These cookies are loaded with some of my favorite more nutrient dense baking staples, such as cassava flour, almond flour, olive oil, almond butter, pure maple syrup, coconut sugar, and more. They have the perfect balance of sweet and spice, and pair perfectly with a glass of almond milk or on their own for breakfast or dessert. You don’t want to miss out on these ones— they’re gluten free & dairy free!


 
 

RECIPE

Prep time: 7 minutes

Bake time: 10-12 minutes


INGREDIENTS

1 large sweet potato

1 egg

3/4c cassava flour

1/4c almond flour

1/4c coconut sugar

1/4c pure maple syrup

1/2c almond butter

2tbs flaxseed meal

2tbs olive oil {sub coconut oil} 2tsp maca powder

1/2tbs cinnamon

1 scoop vanilla collagen {sub 1tsp vanilla} 1/2c vegan mini marshmallows

1/4c chopped dates

sprinkle of pink salt


METHOD

1. Preheat oven to 350° F, and line a baking sheet with parchment paper.

2. Cook sweet potato (I microwave for 4 minutes for this recipe).

3. Add all wet ingredients to a large bowl (including the cooked sweet potato) and whisk.

4. Fold in dry ingredients, besides dates and marshmallows.

5. Chop dates small and fold into batter, along with mini marshmallows.

6. Use a cookie scoop to transfer cookie dough onto the prepped baking sheet.

7. Sprinkle pink salt on top and bake for 10-12 minutes.

8. Remove from oven and let cool for 10 minutes. enjoy!


 

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