In a bowl, whisk together the oats, flour, baking powder, salt and cinnamon, set aside. Cream the butter and sugars together in a stand mixer fitted with the paddle attachment. Add the maple syrup and egg, mix well. Add the extracts and currants and mix until combined.
Use a 2-tablespoon scoop to portion out the cookies. To ensure an even baking it is helpful to flatten the dough slightly before placing in the oven.
Bake for about 12 minutes or until just golden along the bottom. If you over bake them they will be crunchy instead of soft on the inside.
Allow to cool slightly before eating or the gluten-free oatmeal cookies will crumble.
For reference, 1/8 cup (see Cup4Cup all-purpose flour) is equivalent to 2 tbsp.