Preheat oven to 350℉. Place silicone liners or parchment paper on 2 baking sheets.
To cook the sweet potato in the microwave, poke holes in it with a fork. Cook on HIGH power for 5 minutes. If it is still not done, cook for 1 minute intervals until soft and cooked through.
Cool 5 minutes. Scrape out flesh and mash with a fork. Measure out 1 cup.
In a large bowl, whisk the almond milk and apple cider vinegar together. Set aside to allow to curdle.
In a medium bowl, whisk together oat, almond, and tapioca flours, 2 tablespoons coconut sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt.
Stir the eggs, maple syrup, and vanilla into the curdled almond milk mixture.
Add the dry ingredients into the wet and stir to combine.
Mix the remaining 4 tablespoons coconut sugar and 1 teaspoon cinnamon together in a small bowl.
Shape the cookie dough into small balls or use a small cookie scoop. Roll the balls in the coconut sugar + cinnamon mixture and place on prepared baking sheet.
Bake for 10 to 12 minutes. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
When cookies are cool, drizzle with melted coconut butter.