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

In a large mixing bowl, whisk together 1 cup of oats and 1/3 cup of unsweetened cocoa powder until well combined.

Add 1/2 cup of room temperature nut butter into the bowl and mix until a sticky dough forms.

Stir in 1/4 cup of maple syrup until fully combined with the dough.

Using a tablespoon, scoop generous portions of dough onto the prepared baking sheet, leaving space between them. Flatten each scoop gently.

Bake for 10-12 minutes until the edges are firm and the centers remain soft.

Allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack.