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Whisk together the oats, cocoa powder, baking powder, and salt in a medium bowl.
In a separate bowl, stir together the coconut oil or butter, applesauce, and vanilla.
Stir in the maple syrup and milk.
Add in the oat mixture, stirring just until incorporated.
Fold in 2 ½ tablespoons of miniature chocolate chips.
Chill the cookie dough for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet using a spoon and spatula, and flatten to ¼” to ½” thick using a spatula.
Gently press the remaining miniature chocolate chips into the tops.
Bake at 325°F for 9-11 minutes.
Cool on the pan for 10 minutes before turning out onto a wire rack.