In a food processor or standing mixer, whip up the wet ingredients: garbanzo beans, garbanzo bean liquid, 4 tablespoon coconut oil, vanilla, maple syrup, and peanut butter.
Mix well until super smooth and creamy.
Add the brown sugar and the flour. Blend again until well mixed. Don't over mix.
By hand add ⅓-1/2 cup chocolate chips. Fold them into the dough.
Grease a square pan and spread the cookie dough mixture evenly.
Set in the freezer.
Fill a saucepan ⅓ of the way full of water. Heat on the stove. Set a ceramic mixing bowl on top of the saucepan. Add the rest of the chocolate chips and the ½ tablespoon of coconut oil.
With a wooden spoon keep blending the chocolate chips until they start to melt. Let them melt completely. Then you will spread the melted chocolate over the cookie dough mixture that is setting in the fridge.
Sprinkle evenly with flakey sea salt.
Place the chocolate-covered cookie dough pan into the freezer again until it cools and sets completely. About an hour.
Store in the freezer until ready to eat. Enjoy!