Heat the oven to 350°F (175°C) and line a baking sheet. Drain and rinse the chickpeas until the water runs clear, then tip them onto a tea towel and roll them around until they are properly dry. Wet chickpeas are the main reason these cookies come out fudgy and taste beany.

Put the chickpeas, almond butter, maple syrup and vanilla in a food processor and run it for a full three minutes, scraping down twice. It will look smooth after ninety seconds and it is not — keep going until it is glossy and pulls away from the sides as one mass. This step is the whole recipe.

Add the oat bran, ground flaxseed, chia seeds, baking powder and salt. Pulse only until combined — running the processor here makes the cookies dense.

Fold the chocolate chips in by hand, then leave the bowl alone for 10 minutes. The bran and chia absorb liquid on a delay; skipping this is why some batches spread flat.

Roll into 12 balls and flatten each to about 1cm with damp fingers. The dough barely spreads, so shape them the way you want them to look.

Bake 12-14 minutes. Pull them when the edges are set and the centres still look slightly underdone — they firm up as they cool.

Cool on the sheet for 5 minutes before moving them, or they will break.