Prep the chickpeas by draining and rinsing one can thoroughly under cold water. Spread them out to dry completely.

In a food processor, combine dried chickpeas with oat flour, brown sugar, maple syrup, vanilla extract, and salt. Blend for 1-2 minutes until smooth.

Gently add chocolate chips to the mixture in the food processor and pulse a few times to incorporate.

Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 30 minutes.

After chilling, portion the dough using a cookie scoop or hands and roll into 1-inch balls.

Melt chocolate chips in a microwave-safe bowl until smooth, stirring at 15-second intervals.

Dip each cookie dough ball into chocolate, ensuring full coating, and return to the parchment-lined tray.

Chill the tray in the refrigerator for 15-20 minutes until the chocolate is set.