Gluten-Free Sweet Potato Pie Cookies

Hi Bakers,

I feel like I got some divine inspiration for this recipe since I don’t make or eat Sweet Potato pie…This tastes heavenly and was so fun to make! I love the buttery sweet potato flavor in a soft chewy cookie. I know this may be a bit weird for some of you but, these are a cookie well worth making. I love them and you won’t find them anywhere especially gluten-free. I hope you decide to try this crazy cookie that deserves some love and fans -Carolyn

Gluten-Free Sweet Potato Pie Cookies

Adapted for gluten-free from Broma Bakery’s recipe for Pumpkin Cookies

Dry

1 1/2 cups Cup4Cup Multipurpose gluten-free flour

1 teaspoon sweet rice flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Wet

1/2 cup butter, melted 

1 cup brown sugar

1 egg yolk

1 teaspoon vanilla

1/3 cup cooked and cooled mashed sweet potato*

Optional: 1/2 cup pecans, finely chopped**

Garnish with a pecan half and a sprinkle of cinnamon 

Preheat oven to 350F.

In a medium-sized bowl, whisk together dry ingredients and set aside.

In a large bowl, mix butter and brown sugar together until combined. Add egg yolk, and vanilla and stir well. Mix in sweet potato and make sure there are no lumps. Add dry ingredients to the wet and stir until just mixed. Add chopped pecans if you like. Chill for 15 minutes. Roll into 2.5 tablespoon-sized balls and then place 3 inches apart on a parchment-lined cookie sheet. Make a teaspoon-sized indent in the center and fill it with marshmallow fluff. This is a bit tricky since it’s sticky but you can do it! Sprinkle with cinnamon and top the marshmallow with a pecan half. Bake for 11-13 minutes or until the edges are set up and the center is puffy and soft. Let cool on the sheet for five minutes and then cool completely on a rack. Enjoy!

*I bake the sweet potato in the microwave with a covered dish. Mash it well with a fork until there are no lumps and then let it cool until you are ready to use it. 

**The addition of pecans to the dough or even if you decide to roll the cookie in chopped pecans is a great flavor addition to this recipe and makes it taste even more like sweet potato pie.