Line a small pan or large plate with parchment paper, and set aside. You will need to refrigerate the dough before baking so no need to preheat the oven yet.
In a medium mixing bowl, combine the butter, sugar and pure maple syrup. Cream together well.
Add the soy milk 1 tablespoon at a time, mixing well after each addition. You will have a smooth but sticky cookie dough base at this point.
If you need to do this step, add your 1½ cups of rolled oats to the blender and blend until you get a fine flour.
Pour the oat flour on top of the cookie dough, then add the baking powder, baking soda, sea salt and cinnamon. Gently mix until fully incorporated.
Add the whole rolled oats and gently mix in until evenly dispersed.
Option to add chocolate chips will come after you scoop out your dough balls.
Using a large cookie scoop, (mine is equivalent to 3 tablespoons but you do you), scoop out the dough balls, and place on prepared parchment lined pan or plate. Cover and refrigerate the dough balls for 1-2 hours. If you do not refrigerate the dough, I cannot ensure your success with this recipe. The dough is quite wet and sticky and needs time to firm up.
After finished chilling, preheat oven to 350℉. Once preheated, place the cookies on a large baking sheet (a half sheet baking sheet will be enough space for about 6 cookies), bake for about 14-18 minutes until set but still lightly doughy looking in the center. Allow to cool on the pan for an additional 5-10 minutes to finish the cooking process.
Enjoy warm or keep in airtight container at room temperature for 1-2 days for maximum freshness.
Storage -Freeze any amount of dough balls and bake as directed above when ready to eat. No need to thaw the dough.