PREHEAT THE OVEN: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.

MASH THE CHICKPEAS: In a large mixing bowl, mash the drained chickpeas using a fork or potato masher until mostly smooth, leaving some small chunks for texture if desired.

ADD WET INGREDIENTS: Stir in the almond butter, maple syrup, egg (or flax egg), vanilla extract, lemon zest, and lemon juice. Mix until the mixture is well blended and smooth.

INCORPORATE DRY INGREDIENTS: Add the oats, almond flour, baking soda, and salt. Stir until the dough is fully combined and evenly mixed.

FOLD IN MIX-INS: Gently fold in the blueberries and white chocolate chips if using. Take care not to overmix, especially with fresh berries, to prevent the dough from turning purple.

SHAPE THE COOKIES: Scoop about 2 tablespoons of dough per cookie, roll into balls, and place on the prepared baking sheet. Gently flatten each ball, as the cookies will not spread much while baking.

BAKE THE COOKIES: Bake for 12 to 15 minutes, or until the edges are golden and the tops look set. Avoid overbaking to maintain a soft, chewy texture.

COOL AND SERVE: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.