Sweet Potato Pie Marshmallow Cookies

happiest monday to everyone! i hope you all had a wonderful and relaxing weekend! i’m still on a thanksgiving recipe kick and Sweet Potato Pie Marshmallow Cookies are my newest creation. while i won’t be going to OH for thanksgiving, and will miss my family so much, i’m still going to make all of the yummy food. these cookie gems are made with one of my favorite brands, Lakanto Monkfruit Sweetener! i used the classic in recipe, which is a 1:1 sugar substitute. you can use my code, upbeet15 for a discount!!

i LOVE baking with Lakanto, because there’s no bitter aftertaste, it bakes just like sugar and the classic is zero glycemic. it’s the jackpot for my sweet tooth and i love that it works for so many lifestyles!

wow, i can’t get over the taste, texture and just overall cozy vibes from Sweet Potato Pie Marshmallow Cookies. they do taste just like the pie!! Alex took them to the hospital to share with his colleagues and said they were a huge hit. nothing makes me happier. i kept three for myself and Alex though and we may have argued over who would get the third.

i won in case you’re wondering :). also, more good news, Lakanto is having a Black Friday Sale! the sale will be 20-40% off sitewide, and the sale will run from from Friday, November 27 through Monday, November 30th. what amazing deals, so make sure you stock up!!

that biteeeeee!! isn’t the texture glorious? love love love everything about this recipe. i know lots of people have been waiting for it, so i can’t wait to see your remakes. tag Lakanto and me on IG because we love to see what you create :).

alright friends, have the best day ever and thank you for being here! also, thank you to Lakanto for sponsoring this post and supporting upbeetandkaleingit.

Sweet Potato Pie Marshmallow Cookies

Recipe by MaryCourse: DessertDifficulty: Easy

Servings

8

servings

Cooking time

23

minutes

Calories

300

kcal

Ingredients

• 1.5 cups almond flour

• 1/2 cup Lakanto Monkfruit Sweetener (Classic)

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/4 tsp pumpkin spice

• 1/3 cup creamy almond butter

• 2/3 cup puréed sweet potato (i used canned organic)

• marshmallows (used dandies) and chopped pecans for topping

Directions

• combine all ingredients in a bowl. mix the dry ingredients first and then add in the wet ones.
  
• ensure the batter is well-combined and use a large spoon to distribute on a parchment lined baking tray.
• slightly wet your hands to mold the sticky batter into a cookie shape.
• top with marshmallows and pecans if you would like. then, bake the cookies at 350 degrees for 23 minutes.
• let the cookies cool down completely, which is important so they set and are sturdy. enjoy!!