1. Preheat oven to 225 degrees F.
2. Grease two baking trays with coconut oil.
3. In a large bowl combine almond meal and coconut flour.
4. Add in sweet potato and 1/4 cup of liquid and stir until well-combined. If mixture is too thick to roll out, add in more liquid.
5. Mixture should be thick and dry but not crumbly.
6. Divide dough into two parts and roll out each part using your hands (you can use a rolling pin, but you don’t have to!) to a 1/4 inch thick.
7. Use cookie cutter and place cookies on tray.
8. Re-roll dough and use cutter until all dough has been used.
9. Baked for 25 minutes.
10. Swap trays so top tray goes to bottom and bottom to top and then bake for another 25 minutes.
11. Turn oven off and let cookies cool in closed oven.
12. Remove from oven and let cool completely on tray for at least 1 hour.
13. Store in mason jars.

Note: They may get a bit soft in mason jar so ideally store with lid off but they still hold together even when stored in closed mason jar. will keep for 1-2 weeks