Healthy Sweet Potato Snickerdoodle Cookies

Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
In a large bowl, add the mashed sweet potato, melted coconut oil, and vanilla extract. Make sure the coconut oil has cooled to room temperature so it blends smoothly. Mix until fully combined. Add the whole wheat flour, almond flour, sugar, and cinnamon to the wet ingredients. Stir until you have a smooth cookie dough and no dry pockets remain.
In a small bowl, mix together the cinnamon sugar coating and set aside.
Using a cookie scoop or spoon, scoop about 2 tablespoons of dough and roll into a dough ball. Roll each ball in the cinnamon sugar coating, then place onto the prepared baking sheets. Gently press the cookies down into your desired shape – these cookies will not spread while baking.
Bake cookies for 12-15 minutes, until the edges look set and the tops are lightly golden. Allow the cookies to cool for a few minutes on the cookie sheet before transferring them to a wire rack to cool completely.