1 1/2TbspMini, dairy-free chocolate chips+ additional for sprinkling (optional)
Preheat your oven to 350 degrees and rub an 8x8 inch pan with coconut oil.
In a large bowl, using an electric hand mixer, beat together the banana, coconut sugar and apple cider vinegar and until well mixed.
Add in the oats, powdered peanut butter, oat flour, cocoa, baking soda and salt and stir until well mixed. Spread the mixture evenly into the bottom of the pan and set aside.
If you haven't already, remove the skins from the chickpeas by gently rubbing them between your fingers and peeling off the papery thin skin that lifts up. Add the skinned chickpeas into a SMALL food processor (mine is 3 cups.)
Add in all the remaining ingredients, up to the chocolate chips, and blend until smooth and creamy. You'll need to stop and scrape down the sides every so often. Transfer to a small bowl and stir in the chocolate chips.
Gently spread the cookie dough evenly on top of the oatmeal base until it's fully covered. Sprinkle with extra chocolate chips, if desired.
Bake until the edges are lightly golden brown, begin to pull away from the sides and a tooth pick inserted in the center comes out clean, about 17-18 minutes.
Let cool COMPLETELY in the pan before slicing.
Once cool, slice and DEVOUR
*Measurement is for chickpeas after removing the skin.