Sweet Potato Cookies w/ Marshmallow Icing | Vegan + Gluten Free

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Sweet potato cookies

2 cups of flour (I used oat flour but recommend you to mix 1 cup oat flour with another flour for better results. Or use regular all-purpose flour)
2 tablespoon Agave or maple syrup
1 cup sweet potato (cooked, chilled & mashed)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar (coconut or brown)
1/2 cup coconut oil (can omit for 3 tablespoon of peanut butter or almond butter)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon cinnamon

Icing:
3/4 cup mini marshmallows or chopped large marshmallow
A splash of plant milk of choice (1-2 teaspoons)
1 teaspoon vanilla extract
3 tablespoons vegan butter

1. Preheat oven for 350F
2. Place dry ingredients in a large bowl (flour, baking powder, baking soda, cinnamon and salt.) Mix until well combined.
3. Place wet ingredients in another bowl (sweet potato purée, sugar, melted coconut oil, vanilla extract, and agave). Mix until well combined.
4. Slowly add in the dry mixture into the wet one. Mix in and add more.
5. Once complete, it is easier to work with the dough if you let it chill for 30 minutes (optional)
6. After chilling the dough, take a heaping tablespoon of it and roll each into a ball. Place it on a non-stick baking sheet or parchment paper.
7. Once done placing the balls on the sheet, flatten them with a fork because they won’t spread too much while baking.
8. Place in oven for 14-17 minutes.
9. Remove from oven and let chill on baking sheet for 5-10 minutes before removing.
10. Microwave marshmallow, vegan butter, plant milk and vanilla extract for 1 & 1/2 minutes or until it is creamy/a liquid. Stir to ensure it is well combined.
11. Use a small spoon to drizzle the marshmallow glaze onto each cookie. Do this before letting the cookies completely chill.
12. Enjoy!