Drain and rinse the chickpeas (rinse them really well) and add to a food processor.
Add in all remaining ingredients except for the chocolate chips and process until smooth, about 1 full minute.
Taste and adjust sweetness as desired. You can add as much brown sugar as you like, but I wouldn't recommend too much maple syrup since you want to keep this thick. If the dough doesn't seem thick enough, you can blend in more oats or about 1 tablespoon of coconut flour which will really help absorb any excess liquid.
Pulse in the chocolate chips just until combined.
Transfer to a container and place in the fridge. The cookie dough warms up as it processes, and it's best cold, so let sit in the fridge for about 30 minutes to chill.
Enjoy as is with a spoon, as a dip for apples, graham crackers, or roll into balls for energy bites!