Soft, Fudgey Sweet Potato Chocolate Walnut Cookies

In a large bowl combine cacao powder, oat flour, baking powder and salt. {*you can make your own oat flour by placing dry rolled oats in a blender and blending until flour is formed*}. Mix dry ingredients and set aside. In a small bowl combine ground chia {*you can make your ground chia by placing 1/2 cup of chia seeds in a blender and blending until powder consistency is reached*} and water, stir and set aside. 

Bake sweet potato at 400 degrees F for 40 minutes or steam potato. Once potato is cooked remove skin and place in blender along with chia egg, almond milk, pitted dates, melted coconut oil, maple syrup and blend until smooth. Add this mixture to the dry ingredients and mix with a spatula. Add @lilys_sweets_chocolate chocolate chips and walnuts (if desired), save some of the walnuts to top the cookies. Taste cookie dough and adjust sweetness is needed by adding a bit more maple syrup. Place cookie dough in fridge for 30 minutes to chill. Scoop cookie dough and place on a baking sheet lined with parchment paper. Bake in preheated oven at 350 degrees F for 13 minutes.