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

In a large mixing bowl, combine the sweet potato, egg, sugar, vanilla and Colavita olive oil. Wisk to combine.

Add the almond flour, oats, baking soda, salt and cinnamon to the wet ingredients and mix well with a spatula or wooden spoon.

Fold in the chocolate chips.

Chill the mixture for 10 minutes in the freezer.

Using an ice cream scoop, scoop the mixture onto a prepared baking sheet. Gently flatten the tops of each cookie. If desired, sprinkle a little flaky sea salt onto the tops of each cookie.

Bake in the oven for 12-15 minutes. The cookies will still be soft, so let them cool on the baking sheet for 10 minutes once cooked.

Store the cookies in the refrigerator for up to a week, or in the freezer for up to three month.