Preheat oven to 350f/160c. (If you haven't already roasted your sweet potato, put it in the oven at 400/200c for 40 minutes or microwave for 8 minutes until well softened) Prep two cookie sheets with silpats or baking paper. (Recipe makes approximately 20 medium ice cream scoop cookies)
In one bowl, combine wet ingredients and spices.
150 g Sweet Potato, 60 g Maple Syrup, 70 g Coconut Sugar, 110 g Almond Butter, 1 tsp Vanilla Bean Paste, 2 tsp Cinnamon, 1/4 tsp Salt
In another bowl, combine flour mixture and baking powder/soda. Then add dark chocolate chips to coat.
70 g Oat Flour, 80 g Rice Flour, 40 g Buckwheat Flour, 20 g Rice Bran, 1 tbsp Potato Starch, 1 tsp Baking Soda, 1/2 tsp Baking Powder
Add dry ingredients into wet, and gently fold in marshmallows. Fridge the mixture for 5-10 minutes.
75 g Vegan Marshmallows
Scoop by the heaped tablespoonfuls to silpat or baking sheet. If mixture was refrigerated, the cookies should not spread too much at all. Bake for 15-20 minutes. Let cool on baking sheet before transferring to storage container (or mouth. :)
