In a blender or food processor, grind the oats into a flour.

Add the chickpeas, Himalayan salt, maple syrup, and vanilla. Blend until smooth, adding 1 tbsp of filtered water if needed.

Add nut butter and continue to blend until fully combined.

Remove from blender and mix in a bowl with 1/4 cup of the chocolate chips.

Using a tablespoon, roll small balls of dough in your hand. Law on a non-stick sheet and freeze for 30 minutes.

In a saucepan, melt remainder 3/4 cup of chocolate chips over low heat until melted. If you want your chocolate coating to be softer, add 1/4 cup of nut milk or filtered water to melted chocolate and stir thoroughly. 

Remove cookie dough balls from freezer and dip into melted chocolate, covering them completely.

Place in freezer for 20 minutes, or until ready to serve. Enjoy!