Add the rolled oats to the food processor and process until a flour is formed.
Add in the rinsed/drained chickpeas, rinsed/drained cashews, maple syrup, vanilla extract, and a splash of non-dairy milk (I like vanilla soy milk). Begin to process until a beautiful cooking dough looking mixture has come about. If it is too thick (canned beans will normally do this), add either extra cashews, cashew butter, or non-dairy milk.
Once the dough is formed, do a taste test. Add more sugar if needed.
Process for an additional 30 seconds and then pour into a bowl. Fold in the vegan chocolate chips. Serve.
If looking to prep this in advance, simply store in an airtight container in the refrigerator. It WILL get stiff and I do recommend reblending before eating for best taste, however, it'll still be super yummy.
**Cashew butter works beautifully in this recipe but it has to be super runny. Stir it very well before adding it to the food processor.**Any nut/seed butter will do, but we prefer the taste of the cashew butter for a "typical" tasting cookie dough. Peanut butter is delicious, of course. So is almond butter. Sunflower butter requires a bit more sugar - I like to use medjool dates when using sunflower butter.**The non-dairy milk is here to help the dough get creamier than it would without. Please only use if needed. If the batter becomes TOO runny, just add in more chickpeas or nuts/nut butter.**Oat flour can be subbed for the rolled oats, of course. You can also use almond flour.