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AIP Sticky Soft Crème Cookies

Somewhere between oatmeal pies and marshmallow cream puffballs, you'll find these Paleo AIP Sticky Soft Crème Cookies sweetly waiting to be snarfed.

Course Dessert
Cuisine AIP, American, autoimmune protocol, Paleo
Keyword cookies, marshmallow
Prep Time 15 minutes
Cook Time 8 minutes
Chilling 15 minutes
Total Time 38 minutes
Servings 20 cookies
Author Samantha

Ingredients

  • 1/2 cup pitted dates roughly chopped
  • 1 medium ripe banana
  • 1/4 cup palm shortening
  • 3/4 cup pumpkin puree
  • 1 tsp apple cider vinegar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon plus more for sprinkling (optional)
  • 1/8 tsp Himalayan salt
  • 1 cup tapioca starch
  • 1/2 cup tiger nut flour
  • 2 oz bag Sweet Apricity marshmallows I used the seasonal peppermint ones for a holiday theme! *link in NOTES*

Instructions

  1. Process dates in food processor until crumbly and sticky. You'll probably need to scrape down the bowl a few times.
  2. Add banana, pumpkin, vinegar, baking soda, cinnamon and salt to processor. Puree until color lightens and all is smooth except for the dates, which will remain in small pieces.
  3. Transfer mixture to large bowl. Stir in tapioca starch and tigernut flour to form a soft dough.
  4. Chill in freezer for 15 minutes.
  5. Preheat oven to 350 F. Line a large sheet pan with parchment.
  6. Use a 2-Tb cookie scoop to make about 20 level balls, adding to sheet pan as you go, leaving 1 inch between each ball.
  7. Press a marshmallow into center of each ball, being careful not to push it down all the way to the parchment.
  8. Add a splash of water to a small bowl to dip your fingers in.
  9. With damp fingers gently press up the dough completely over the marshmallows. This is a little tedious but so worth it. Just be careful not to completely soak the dough with water.
  10. Sprinkle with extra cinnamon if desired.
  11. Bake 8 to 10 minutes until dough has darkened a bit, and marshmallow is just slightly leaking out of the top of some of the cookies.
  12. Cool completely on a rack before transferring to serving platter.
  13. Store in airtight container in fridge for up to a week... if they don't get gobbled up before then!

Recipe Notes

If you don't have a food processor, you could chop the dates more finely, and add them to a blender AFTER blending together banana, shortening and pumpkin.

 

If you'd like to make your own AIP Marshmallows, check out this recipe! 

 

Goodies used in this recipe:

Farmer's Market Organic Pumpkin puree

 

Anthony's Tiger Nut Flour

 

Sweet Apricity Vanilla Marshmallows

 

Sweet Apricity Peppermint Marshmallows