Step 1:
Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or using a silicone baking mat.

Step 2:
Add the oats to a food processor or blender. Pulse until they turn into a coarse oat flour. Don’t worry if it’s not completely smooth—some texture is good.

Step 3:
To the processor, add the drained chickpeas, peanut butter, salt, baking powder, vanilla, and maple syrup. Blend until the mixture is creamy and smooth. Scrape the sides as needed to ensure everything blends evenly.

Step 4:
Remove the blade and stir in the dairy-free chocolate chips by hand. Add more chips if desired!

Step 5:
Scoop large spoonfuls of the cookie dough onto your prepared baking sheet. Shape each cookie slightly—they won’t spread during baking, so form them into your desired size and shape now.

Step 6:
Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers will still feel soft, but they’ll firm up as they cool.

Step 7:
Let the cookies rest on the baking tray for 2 minutes before transferring to a wire rack to cool completely.