Preheat the oven to 200°C (fan)/220°C/gas mark 6. Line a baking tray with non stick baking paper.
Drain and rinse your tin of chickpeas and place them in a food processor.
Add 40g oats, a teaspoon of vanilla extract, 60g almond butter, 3 tablespoons of maple syrup and a pinch of sea salt.
Pulse for a few minutes until well broken down, stopping a couple of times to scrape the sides down.
Once the chickpeas have broken down and everything has formed a rough dough remove from the food processor and place in a mixing bowl.
Add 50g chocolate chips. Knead gently to work the choc chips into the dough. If you lightly oil your hands the mixture won't stick so much.
Roll into eight balls and place on the baking tray. Flatten into cookie shapes with your hands, leaving a little space between each one.
Use a fork to add some texture to the top of each cookie.
Bake for 15-20 minutes until turning golden brown.
Remove from the oven and allow to cool on a wire rack. Store in an airtight container for 3-5 days.