Open a can of chickpea, drain and measure 1 1/8 cup (or weight 200g/7 oz), which is usually what you get for a regular 400g/14 oz can of chickpea.
Place the chickpea on a clean towel and place another towel on top. Massage to dry the chickpea and loosen the chickpea skin.
Peel off the skin of each chickpea, it is time-consuming but believe me, it makes the cookie dough way better. Simply squeeze each chickpea between your thumb and index to easily peel off the skin. Discard all skin.
Place the chickpeas in a food processor with the S blade attachment.
Add peanut butter, maple syrup, vanilla, salt, and almond milk.
Blend on high speed for 30 seconds.
Stop the food processor, scrape the sides and bottom of the food processor bowl with a spatula. Add in almond flour and oat flour.
Process again for 30 seconds - 45 seconds or until the dough is smooth. If not, you can scrape down the bowl again and repeat the processing steps in 30-second bursts. If the dough is too thick to your linking add up to 3 tablespoons of almond milk, always adding 1 at a time, process, taste, and adjust!
Transfer the cookie dough to a serving bowl and stir in vegan chocolate chips. Note that if you blend the chickpea for a long time the batter may be slightly lukewarm and melt the chips. If so, store the dip for 10 minutes in the fridge before stirring the chocolate chips into the batter.
Serve immediately as a vegan protein snack with slices of apples, pear to dip in, or eat raw with a spoon.
Store up to 4 days in the fridge, in an airtight container.