Okay, these cookies are addicting!  Soft and chewy, with a wonderful icing on top!  Made with almond flour and monk fruit sweetener, this grain free and dairy free recipe is good to your body! 

This recipe comes from one of my favorite sources for Lectin Free recipes, the Lectin Free Foodie!  I’ve tweaked it a little to align with my own preferences…

Ingredients

Cookie Dough

1/4 cup softened butter (I use Delamere goat butter)

1/2 cup Lakanto Golden, Monk Fruit Sweetener

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 organic vanilla

2 tsp pumpkin pie spice

1/2 cup pecan halves (for topping)

Cream Cheese Icing

2 tbsp softened butter

1/4 tsp organic vanilla

2 oz organic cream cheese

4 tbsp Swerve confectioners sugar

Directions

Let butter soften at room temperature.  I know, you forgot to do this in advance… no problem!  Cut butter into slabs and put on a small plate.  Add hot water to a bowl (to heat the bowl).  When the bowl is heated pour out water and dry.  Place warm bowl over the top of butter plate (think, dome!) and let sit for a few minutes till the butter is soft.  

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper.

Cream together butter and Lakanto golden.

Add egg and cooled sweet potato, and mix well.

Add remaining ingredients (except pecan halves)  and mix until well combined (scrape down the sides as you go)

Using a melon-baller, portion out the batter on the prepared cookie sheet

Bake 17-20 minutes

Cool, slightly, on warm baking pan to set (cookies will be very soft when just out of the oven); remove from pan and let cool completely on wire cooling rack.

Yeilds approx 16 coookies

Meanwhile, prepare icing:

Beat together the butter, cream cheese and vanilla.

Slowly add in the Swerve confectioners.

Whip until creamy.

Top cookies with icing and sprinkle with your favorite holiday spice; add pecan halves.