Preheat your oven to 350°F and line two baking sheets with parchment paper. Ensure your chicken is completely cooled and shredded into small, uniform pieces.

In a large mixing bowl, combine the sweet potato puree and beaten eggs. Whisk until smooth and creamy. Add the shredded chicken and fold gently until every piece is coated.

Gradually add the oat flour, starting with one cup and mixing thoroughly. The dough should be slightly sticky but manageable. If it's too wet, add the remaining flour gradually until you achieve a consistency that holds together when squeezed but isn't dry.

Using your hands or a small cookie scoop, form the mixture into bite-sized balls about 1 inch in diameter. Place them on your prepared baking sheets, leaving about an inch between each treat. Gently flatten each ball with your palm or the back of a fork to ensure even cooking.

Bake for 20-25 minutes until the treats are firm to the touch and lightly golden around the edges. For extra chewiness, remove them at 20 minutes. For firmer treats, bake the full 25 minutes.

Allow treats to cool completely on the baking sheet for 15 minutes before transferring to a wire rack.