Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the mashed sweet potato, egg, maple syrup or honey, melted coconut oil, and vanilla extract until smooth.

Add the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt, mixing gently until just combined.

Fold in any optional mix-ins like chopped pecans, walnuts, or dried fruits.

Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet, leaving space between them.

Bake for 12–15 minutes until light golden underneath. Let cool for 5 minutes, then transfer to a wire rack to cool completely.