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

Mix gluten-free oats and cocoa powder in a large mixing bowl until well combined.

Add nut butter and honey or maple syrup to the dry mixture and stir until a cohesive dough forms.

Use a tablespoon or cookie scoop to portion dough onto the prepared baking sheet and flatten each mound slightly.

Bake the cookies for 10-12 minutes until edges are firm and centers look set.

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