In a food processor, combine the chickpeas, peanut butter, vanilla, almond flour, maple syrup, and salt until smooth.
Transfer cookie dough batter to a mixing bowl and folding in chocolate chips until combined.
Using a 1 tbsp cookie scoop, shape into balls.
Melt chocolate & coconut oil using a double boiler or heating in the microwave in a microwave safe bowl for 30 second increments until fully melted.
Using two forks, carefully coat cookie dough balls in melted chocolate until fully coated.
Place cookie dough balls on a parchment linked baking sheet and sprinkle selected toppings on top
Allow cookie dough balls to set in the fridge for 30 minutes.
Cover and refrigerate the cookie doughs until ready to serve.