Preheat the oven to 350 degrees Fahrenheit.
Drain and rinse the chickpeas and add to a food processor. Add in all remaining ingredients aside from the chocolate chips.
Process until smooth. It might look a little bumpy in texture, but you just want to make sure there are no chickpea chunks remaining.
Add in the chocolate chips and pulse a couple of times just to combine.
Use a cookie scoop to scoop the dough and add to a baking sheet lined with parchment paper. They might not hold their shape really well (they may spread out a bit), but that's totally fine since they don't actually spread a ton while baking.
Top each cookie with a few additional chocolate chips and bake for 11-15 minutes. They won't spread a ton while baking (they're supposed to be thicker cookies), but if you slam down the cookie sheet halfway through baking, it can encourage more spreading if you prefer that.
Remove from the oven and let cool, they'll firm up a bit as they cool. Sprinkle with salt flakes and enjoy!
You can likely sub the oat flour for almond flour, but I haven't tested this myself so I can't guarantee the result. My guess is you will need closer to 1/2 cup of almond flour.
Use sunflower seed butter for a nut free option.
Serving: 1cookies / Calories: 197kcal / Carbohydrates: 22g / Protein: 5g / Fat: 10g / Fiber: 2g / Sugar: 16g