Begin by cooking your sweet potatoes. You can either bake them in the oven or steam them. Once they are tender, allow them to cool and then mash them until smooth.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the mashed sweet potato, unsweetened almond butter, pure maple syrup, and eggs. Mix until the ingredients are well combined and smooth.
In a separate bowl, whisk together the cocoa powder, baking powder, ground cinnamon (if using), and sea salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Gently fold in the chocolate chips until evenly distributed throughout the cookie dough.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Bake for 12-15 minutes, or until the edges are firm but the centers remain slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
