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

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

Transfer the mixture to a mixing bowl, and gently fold in the old-fashioned rolled oats and chunks of ripe banana. Add any optional mix-ins if desired.

Scoop out the dough onto the prepared baking sheet, spacing them about two inches apart, and flatten slightly.

Bake the cookies for 10-12 minutes until the tops look matte and set.

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