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.