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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. (These cookies don’t spread, so they’ll look exactly the same before and after baking!) 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.