Heat oven to 350°F. Line baking sheet with parchment paper. In food processor, process chickpeas, coconut oil and vanilla extract until smooth, about 30 seconds. Add dark brown sugar, granulated sugar, oat flour, vinegar, baking soda and salt to food processor; process just until smooth dough forms.
Add chocolate chips and pulse once or twice until chips are well incorporated. Using tablespoon measure, scoop dough onto prepared baking sheet; using wet fingers, pat down to flatten slightly. Repeat with remaining dough to make 16 cookies.
Bake until edges of cookies are golden brown and set, about 15-18 minutes. Transfer cookies to cooling rack ; cool completely before serving.