Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a food processor, blend the rinsed chickpeas, cocoa powder, nut butter, maple syrup, baking soda, and salt until mostly smooth.

Transfer the mixture to a mixing bowl and fold in the rolled oats and ripe banana chunks.

Using a cookie scoop, drop dough onto the prepared baking sheet and flatten slightly.

Bake for 10-12 minutes until tops appear matte and soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.