Preheat oven to 350°F. Line a baking pan with parchment paper, or if using the suggested stoneware, just set this aside without the parchment paper.

Using a medium sized bowl, mix the 1 cup oats, all purpose gluten free flour, baking powder, baking soda and salt.

In a bigger bowl, combine coconut oil, maple sugar, maple syrup, eggs and vanilla. Using a whisk, mix until all the ingredients are smooth. (I would use a hand whisk and not a mixer as sometimes, this can lead to "over whisking" and make your baked goodies very rubbery!) If you need time to find the ingredients, add the coconut oil in last as if you've melted it, sometimes it's cool enough in the other ingredients and starts to harden again. 

Add the ingredients from the smaller bowl into the bigger one and whisk until well combined. At this point, the "dough" should be a quite wet! Fold in the chocolate chips and remaining oats to soak up some of the wetness.

When moving the batter to the baking pan or stoneware, use a cookie scoop like the Wilton one linked above to scoop the dough. Use your spatula to flatten the batter into round cookie shapes about 1.5 to 2 inches in diameter as they won't flatten themselves while baking. My cookies did spread out on the pan so don't place them too close together! At most I would place 9-12 cookies on a tray.

Bake for 8-12 minutes. Let them cool before eating and enjoy!