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Preheat the oven to 350F.
Add eggs to a bowl and whisk well, then add coconut oil and maple syrup, and lastly completely cooled down sweet potato puree and whisk until well combined.
Add the oat flour, the whole oats, ground flaxseed, chopped pecans, cardamom, sea salt, and dried cranberries to a large bowl. You can mix them or not.
Add the wet ingredients to the dry ingredients and use a spatula to combine them. Take your time for this step as the oat flour will absorb the liquid slowly and the dough will become thicker over time.
To form uniform-sized cookies use a ¼ cup measuring spoon to measure the amount of dough for each cookie. If you clean out the measuring cup each time before forming a new cookie it's easier to get the dough out in one movement. Use the back of the measuring cup to press the dough to about ½" thickness.
Bake the cookies for 18-22 minutes or until golden. Then leave on the baking sheet for a couple of minutes until you can touch them and transfer to a cooling rack.