Preheat oven to 350°F and line a large baking sheet with parchment paper or silicone baking mat.
Combine chia seeds and water in a small bowl. Stir and set aside until thickened, about 5-10 minutes.
Meanwhile, add the melted coconut oil and coconut sugar to a large bowl and whisk until well combined.
Add the vanilla and mashed sweet potato and whisk again until smooth.
Add all the remaining ingredients including the chia "egg" to the bowl and stir until thoroughly combined.
Use a medium cookie scoop or heaping tablespoon to scoop out the dough and roll it into balls in your hand.
Place on the prepared baking sheet and repeat with remaining dough.
Bake for 10-12 minutes. Remove from the oven and gently press down on each cookie with your hand to flatten a little (they will not have changed shape/spread much at all while baking). Let cool on baking sheet for about 10 minutes until transferring to a cooling rack.
Notes
*Store cookies in an air-tight container in the refrigerator for up to a week. Cookies can be frozen in an air-tight bag or container for 1-2 months.