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

In a food processor, combine rinsed and dried chickpeas, cocoa powder, nut butter, maple syrup, vanilla extract, baking soda, and salt. Blend until mostly smooth.

Transfer the mixture to a bowl and stir in the rolled oats and banana chunks until well combined. Add plant milk if dough is too crumbling.

Scoop rounded portions onto the baking sheet, spacing them about 2 inches apart, and flatten slightly.

Bake for 10-12 minutes until matte on top and soft when pressed.

Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.