Preheat oven to 350 degrees F.
Cream the sugars and coconut oil until light and fluffy. Add the eggs one at a time and thoroughly blend. Stir in vanilla.
In a separate bowl, whisk all dry ingredients, except oats, powdered sugar and maple syrup. Add dry ingredients to the coconut oil mixture and stir until well blended. Mix in oats.
Scoop the dough into tablespoon sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Note: If the dough is too sticky to roll, either scoop without rolling, or refrigerate until dough is cold before scooping and baking.
Bake in a preheated 350 degree F oven for 8 – 10 minutes, or until light brown. Let cookies set for a couple minutes on pan then move to cooling rack to cool completely.
Make glaze: Mix together powdered sugar and maple syrup. If needed add a small amount of water, up to 1 teaspoon, a bit at a time until glaze is still a good spreading texture. Using a knife speed cookies with glaze. I purposely left gaps in my glaze, drawing the glaze only across the bumps of the cookie tops to create the crackled look I remember as a kid. Yum! Set cookies on cooling rack until glaze firms up.
Store in a sealed container separated by waxed paper. Or, freeze, removing as much air as possible from the container, remembering to label and seal freezer container.