Delicate, maple syrup-sweetened flourless oatmeal chocolate chip cookies were a highlight of recipe testing for my cookbook, Flourless! You'll love the wholesome flavor of these gluten free cookies, which are also loaded with bits of dark chocolate.
Heat oven to 350℉. Line baking sheets with parchment paper.
In a large bowl, cream the butter until fluffy. Add maple syrup and beat until well incorporated; add the egg and beat well to combine.
In a food processor, grind 1 1/4 cup of the rolled oats until fine. Place in a medium bowl and add the baking powder, baking soda and salt. Whisk to combine.
Add dry mixture to wet mixture and stir to combine. Add the 2 cups whole rolled oats and the chocolate chips. Stir to incorporate.
With a teaspoon or a cookie scoop, scoop out balls of dough; mixture will be wet. Roll in your hands to form a ball and place 1-inch apart on the cookie sheets. Bake for about 15 minutes until cookies are set and lightly browned. Remove from oven and let cool 2 minutes on baking sheet, then transfer to a wire rack.