Instructions

1. In a large bowl, toss the oats, flour, baking powder, cinnamon, and cornstarch together. In a separate bowl whisk together the egg, coconut oil, honey, maple syrup and vanilla extract. Add the wet ingredients into the dry ingredients and mix together using a wooden spoon or spatula. Once almost combined, add the chocolate chips. The dough will be thick and sticky -- that's OK! Chill the dough for at least 30 minutes to an hour in the refrigerator.
2. While the dough is chilling, preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
3. Roll balls of dough (about 3 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Using the back of a spoon or your fingers, press down on the cookies to they are flatter but still thick. Bake for 10-11 minutes . The centers will look very soft and undone but the bottoms should be set. Remove from the oven. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will finish "setting up" during this time.
4. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Unbaked cookie dough balls freeze well - up to three months. Bake the frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes

1. You can use quick oats if you do not have old fashioned. Keep in mind, quick oats absorb liquid much faster so there is no need for chilling.