Put the dry ingredients marked with a ◎ in a bowl and mix with a whisk.
Combine maple syrup and oil in the bowl and mix with your hands. Once the mixture is an even consistency, shape into a firm dough by squeezing it tightly as you would when making a rice ball.
Preheat the oven to 340F/170C.
Line a baking tray with baking paper. Break the dough into 16 portions and place on the tray.
Make a pattern on the surface by pressing firmly with a fork. They should be 4-5 cm in diameter and 3-5 mm thick.
Put in a preheated oven and bake for 15 minutes. When they have turned a nice colour, they are done.
Remove from the oven and allow to cool on a cookie cooler.
They are soft when just baked, but will become crunchy when cool, so don't worry.
Story Behind this Recipe
I wanted to improve another oatmeal cookie recipe I'd already made.
I came up with the best combination of ingredients, so even if their shapes aren't the neatest, these cookies will be absolutely delicious. You don't have to spread the dough out thinly like you do in other recipes, so it's one fewer step to work through!