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

In a large mixing bowl, combine the gluten-free oats, cocoa powder, and baking soda. Stir until evenly mixed.

In another bowl, whisk together honey (or maple syrup) and the egg until smooth.

Pour the wet ingredients into the dry mixture and stir until combined to form a dough.

Scoop the dough onto the prepared baking sheet, leaving space between each scoop.

Bake for 10–12 minutes until edges are firm and centers are slightly soft. Keep an eye on the last few minutes.

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