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Soft Grain Free Sweet Potato Cookies with Cream Cheese Frosting (Copycat Pumpkin Roll)

These soft, fluffy and moist cookies taste so much like a pumpkin roll that you'll never guess the secret ingredient - sweet potato! Plant Paradox Phase 2 compliant recipe.

Course Dessert
Prep Time 6 minutes
Cook Time 12 minutes
Resting time 10 minutes
Total Time 18 minutes
Servings 15 cookies

Ingredients

  • 1/4 cup softened butter
  • 1/2 cup Lakanto Golden
  • 1 large pastured egg
  • 1/2 cup mashed sweet potato
  • 3/4 cup blanched almond flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • 2 tsp pumpkin pie spice

Cream Cheese Frosting

  • 2 tbl softened butter
  • 1/4 tsp vanilla
  • 2 oz cream cheese
  • 4 tbl Swerve Confectioner's sugar

Instructions

  1. Preheat oven to 350 degrees.

  2. Line a cookie sheet with a silicone mat or parchment paper.

  3. Cream together butter and Lakanto golden.

  4. Add egg and sweet potato and mix well.

  5. Add in the rest of the ingredients and mix until well combined. Scrape down the sides as you go.

  6. Using a small cookie scoop, portion out the batter. I was able to get 15 cookies.

  7. Bake in hot oven and bake for 12-14 minutes.

  8. While cookies are baking, prepare the frosting. 

  9. To make the frosting, beat together the butter, cream cheese and vanilla. Slowly add in the Swerve confectioner's. Whip until creamy.

  10. Once cookies are done, remove from oven and let them cool on the cookie sheet. This is important as they will still be soft for several minutes until they've had a chance to fully cool and firm up.

  11. Using a spatula, remove cookies from cookie sheet once fully cool and top with cream cheese frosting.