Add pecans to a medium skillet over medium heat. Toast for 1-2 minutes until fragrant and warm to the touch. Pour in maple syrup and vanilla extract and immediately stir to combine. Toast for 30 seconds more then transfer to a bowl. Set aside.

In a large mixing bowl, whisk together the melted butter and sugars until creamy. Add the non-dairy milk and vanilla extract. Whisk to combine. *You could also use an electric hand mixer or stand mixer, if you prefer!

Add the flour, oats, corn starch, baking soda, and salt. Use a wooden spoon or spatula to fold the dry ingredients into the wet until a soft dough forms.

Roughly chop the maple pecans and add to the dough along with the chopped chocolate. Fold in to combine. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Use a 1.5 tbsp cookie scoop to portion dough on to baking sheet (about 8 cookies per large baking sheet). Bake for 9 minutes until light golden brown and crisp on the edges. The centers may seem underbaked, but that's ok. It will continue to set while cooling. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.

Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Enjoy!