Vegan & Gluten Free Brookies (Brownie Cookies)

Bake the sweet potatoes ahead of time at 425F for 50 minutes. Then peel and mash them. Add the mashed sweet potato to a bowl along with maple syrup, cashew butter, unsweetened cocoa powder, and 1 tsp vanilla. Mix well to create the brownie layer. In a separate bowl, mix the cookie dough ingredients: almond flour, coconut flour, coconut sugar, almond milk, melted coconut oil, 2 tsp vanilla, salt, and mini chocolate chips. Line a brownie pan with parchment paper or grease it well. Add the cookie dough layer to the bottom of the pan. Add the brownie layer on top. Bake at 350F for 32-34 minutes. Place in the fridge to cool for an hour or until completely cooled. Slice and enjoy! Store in the fridge.