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Preheat oven to 350°F.
Add ½ cup rolled oats to a food processor and pulse a few times to make oat flour.
Drain and rinse the chickpeas, then pat them dry.
Add the chickpeas, 6 tbsp peanut butter powder + 6 tbsp water, dates, maple syrup, vanilla, baking powder, baking soda, and salt to the food processor and blend until smooth.
For chocolate chip or cranberry nut cookies, divide the batter in half and stir in ¼ cup raisins/cranberries and ¼ cup nuts, or ¼ cup mini vegan chocolate chips.
For pumpkin spice cookies, use ⅓ cup pumpkin puree instead of peanut butter, add 1 tsp pumpkin pie spice, and 2 tbsp peanut butter powder or almond powder.
Scoop the cookie dough onto a baking sheet and bake for 15-20 minutes.
Allow the cookies to cool before serving.