Fall Inspired Gluten-Free Cookies (Print Version)

# Ingredients:

→ Cookies

01 - 1 ½ cups 1:1 gluten-free flour
02 - 1 tbsp cornstarch or arrowroot powder
03 - ½ tsp salt
04 - ½ tsp baking soda
05 - ½ tsp baking powder
06 - 1 cup brown sugar or coconut sugar
07 - 1 whole egg
08 - 1 egg yolk
09 - 2 tsp vanilla extract
10 - 1 cup sweet potato, cooked and mashed
11 - 1 tsp ground cinnamon
12 - 10 tbsp butter, room temperature

→ Swiss Meringue

13 - 6 egg whites
14 - 2 cups sugar

→ Topping (Optional)

15 - Caramel drizzle
16 - Finely chopped pecans

# Instructions:

01 - Preheat the oven to 350°F. Line 3 cookie sheets with parchment paper.
02 - In a mixing bowl, cream the butter and sugar on high for 3 minutes. Add eggs, vanilla, and mashed sweet potato, mixing until combined.
03 - Gradually add the flour, cornstarch, salt, baking soda, baking powder, and cinnamon to the mixture. Mix until just incorporated.
04 - Use an ice cream scoop (about 2 tbsp per cookie) to portion dough onto the prepared cookie sheets. Bake for 10-12 minutes. Remove and allow to cool completely.
05 - Combine egg whites and sugar in a glass bowl. Create a double boiler on medium-low heat, placing the bowl over a pot of simmering water (make sure the water does not touch the bottom of the bowl). Whisk until frothy, about 7-9 minutes.
06 - Transfer mixture to a mixing bowl and beat on high for approximately 8-13 minutes until meringue is fluffy and pliable.
07 - Pipe meringue onto each cookie. Optionally, use a pastry torch to lightly toast the meringue.
08 - Drizzle caramel over each cookie and sprinkle with finely chopped pecans. Enjoy!

# Notes:

01 - These cookies combine the cozy fall flavor of sweet potato with fluffy marshmallow topping.
02 - The recipe uses gluten-free flour, making it suitable for those with gluten sensitivities.
03 - The Swiss meringue creates a more stable and less sweet marshmallow topping than traditional marshmallows.