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SPOOKY HALLOWEEN MONSTER COOKIES

Sweet and gooey, no one will ever guess they’re made with purple sweet potatoes!
By Caitlin of kaleforniakravings.com

Ingredients

  • 1 cup mashed purple sweet potato (see notes for directions for mashing)
  • ½ cup gluten free flour (can be replaced with regular all purpose flour instead)
  • 1 tsp baking powder
  • 1½ tsp cinnamon
  • ¼ tsp salt
  • 1 egg
  • ¼ cup cashew butter (can use almond butter instead)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • ¾ cup mini chocolate chips
  • Powdered Purecane zero calorie baking sweetener 
  • Candy eyes (store bought or homemade)
  • 15-20 drops purple food coloring (optional)

Directions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Mix the flour, baking powder, cinnamon and salt together. Set it aside.
  3. Whisk the egg in a separate bowl. Then add your mashed sweet potato, maple syrup, vanilla and cashew butter and mix them together with a large spoon. 
  4. Add your flour mixture and food coloring (if using) and mix again. Stir in your chocolate chips.
  5. Use a heaping tablespoon and form the dough into balls. Flatten them slightly and roll them in your powdered sugar. (Make sure to have a thick coating of powdered sugar. I’ll usually roll them at least 4-5 times.) Place the balls on the baking sheet and bake for 11-13 minutes.
  6. Once done press a few candy eyes into each cookie before transferring them to a cooling rack. Serve!

Note: To mash the sweet potatoes

  1. Cut the sweet potato into bite sized pieces and bring a medium pot of water to a boil on the stove. Once boiling, add your potatoes and boil for 8-9 minutes. (They should be tender enough for a knife to go straight through them.) 
  2. Drain the potatoes and mash them in a large bowl with a potato masher or blend them in a food processor until smooth. Set them aside to cool.

 

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
Made with Purecane
SPOOKY HALLOWEEN MONSTER COOKIES
SPOOKY HALLOWEEN MONSTER COOKIES

Sweet and gooey, no one will ever guess they’re made with purple sweet potatoes!
By Caitlin of kaleforniakravings.com

Ingredients

  • 1 cup mashed purple sweet potato (see notes for directions for mashing)
  • ½ cup gluten free flour (can be replaced with regular all purpose flour instead)
  • 1 tsp baking powder
  • 1½ tsp cinnamon
  • ¼ tsp salt
  • 1 egg
  • ¼ cup cashew butter (can use almond butter instead)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • ¾ cup mini chocolate chips
  • Powdered Purecane zero calorie baking sweetener 
  • Candy eyes (store bought or homemade)
  • 15-20 drops purple food coloring (optional)

Directions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Mix the flour, baking powder, cinnamon and salt together. Set it aside.
  3. Whisk the egg in a separate bowl. Then add your mashed sweet potato, maple syrup, vanilla and cashew butter and mix them together with a large spoon. 
  4. Add your flour mixture and food coloring (if using) and mix again. Stir in your chocolate chips.
  5. Use a heaping tablespoon and form the dough into balls. Flatten them slightly and roll them in your powdered sugar. (Make sure to have a thick coating of powdered sugar. I’ll usually roll them at least 4-5 times.) Place the balls on the baking sheet and bake for 11-13 minutes.
  6. Once done press a few candy eyes into each cookie before transferring them to a cooling rack. Serve!

Note: To mash the sweet potatoes

  1. Cut the sweet potato into bite sized pieces and bring a medium pot of water to a boil on the stove. Once boiling, add your potatoes and boil for 8-9 minutes. (They should be tender enough for a knife to go straight through them.) 
  2. Drain the potatoes and mash them in a large bowl with a potato masher or blend them in a food processor until smooth. Set them aside to cool.