Add the chickpeas to a food processor and blend into a smooth paste.
If grinding your own oats, pulse in a coffee grinder until finely ground.
Add all remaining ingredients, EXCEPT the chocolate chips and milk, to the food processor and blend until smooth.
If the mixture is too firm, add 1-2 tsp of milk to loosen it a little bit. Keep in mind it will get more solid in the refridgerator as the oat flour absorbs the liquid and the coconut oil firms up.
Transfer to a bowl and fold in the chocolate chips. The dough will solidify once refrigerated, so don't worry if the consistency is too loose at this stage.
Refrigerate for 1 hour, until the dough is more firm.
At this stage, you can also leave the dough as-is and just eat with a spoon. Or you can follow the directions below to roll into pre-portioned lactation cookie dough bites.
To make edible cookie dough lactation bites: Scoop out 1.5" round balls and roll into balls. These will keep in the refrigerator up to a week.
To store for longer than a week, freeze the balls on a sheet of wax paper. Once frozen, transfer to a baggie or tupperware and store in the freezer. These will keep for 3 months or more (but good luck making them last that long!) Thaw at room temp before eating.