Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine gluten-free oats, your choice of peanut or almond butter, honey or maple syrup, and chocolate chips until well blended.

Use a spoon or cookie scoop to portion out equal mounds of the cookie mixture onto the prepared baking sheet, spacing them apart.

Bake for 10-12 minutes or until the edges start to turn lightly golden.

Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.