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Sweet Potato Pie Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Baking time 10 minutes
Total Time 30 minutes
Servings 16

Ingredients
  

Cookie base

  • 1/2 cup coconut oil not melted
  • ½ cup packed coconut palm sugar
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon almond extract optional
  • 1 ¾ cups packed fine blanched almond flour
  • ¼ teaspoon each cinnamon & nutmeg
  • ¼ teaspoon salt

Sweet Potato Pie Filling

  • 1 medium sized sweet potato roasted and cooled (you’ll need 1/12 cups)
  • 1/4 cup coconut palm sugar
  • ¼ cup coconut milk
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves optional

'Marshmallow' Fluff

  • 1 can chickpeas or white beans 15oz
  • 1/3 cup sweetener of choice such as agave, organic cane sugar, or xylitol for sugar-free
  • 1/4 teaspoon cream of tartar for stabilization (optional)

Instructions
 

Cookie Base

  • Preheat the oven to 350 degrees. Lightly grease muffin tins.
  • In a large bowl, stir together the coconut oil, sugar, egg, vanilla and almond extract (if using).
  • Stir in the almond flour, baking soda, spices and salt until well mixed.
  • Firmly press 1 tablespoon cookie dough evenly in bottom of each muffin cup.
  • Bake 5 minutes. Cookies will puff up when baking. Cool 5 minutes in pan then use your fingers to make a well in the center of each cookie.

Sweet Potato Filling

  • Meanwhile, in a mixer or food processor add sweet potatoes (measuring 1 1/2 cups). Add remaining ingredients and mix well.
  • Place about 2 teaspoons sweet potato filling on center of each cookie, and spread in each cup to within 1/4 inch of edge. Bake 8-10 minutes or until edges are golden brown. Cool for 10 minutes in pan; run a knife or spatula around edge of each cookie cup to loosen.

'Marshmallow' Fluff

  • While cookies are baking, make marshmallow creme. Open can of chickpeas, draining just the watery part into a stand mixer or a large mixing bowl. You should have about 1/2 cup chickpea liquid. (Save the beans for later).
  • Add all other ingredients, and beat with an electric mixer or in a stand mixer for 9-11 minutes. (Important! It’s going to be thin for a bit so don’t fret. Eventually at around 9 minutes it will begin to thicken.)
  • Add fluff to a resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of frosting on top of each cookie cup.
  • Cover and refrigerate any marshmallow creme leftovers. It separates overnight, but re-beating works perfectly.
  • Store cookies in an air tight container for up to 5 days.