In a large bowl, combine the oats, whole wheat flour, baking powder, cinnamon and cornstarch. Whisk together and set aside.

In a medium bowl, whisk together the egg, coconut oil, honey, vanilla extract and maple syrup. Pour the wet ingredients into the dry ingredients and fold together. Fold in the chocolate chips. The dough will look very wet and that's OK.

Chill the dough for at least 30 minutes to allow the oats to soak up some of the moisture.

Preheat the oven to 325F degrees. Line a large baking sheet with a silicone baking mat or parchment paper.

Scoop 2-3 Tablespoons of dough and roll into a ball. Press down to your desired width and thickness. I used 3 Tablespoons and kept them on the thicker side.

Bake for 12-13 minutes if the cookies are on the thicker sides (3 Tablespoons worth of dough.) If less, decrease time to 10-11 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cook completely.

Store in an airtight container for up to 5 days.