Drain and rinse beans (reserve aquafaba for another use). Place beans in a food processor or blender along with pumpkin puree, nut butter, and vanilla. Blend until smooth; it may take up to 8-10 minutes. Add sugar or maple syrup and process again until smooth.

Add 1 cup of rolled oats. Process until smooth. Add remaining oats, flax, salt, baking soda, pumpkin pie spice, cinnamon.

Transfer dough and add 1 cup chocolate chips. If you are making dip, stop here. Serve with apples, graham crackers, pretzels, or whatever you like.

If making bites, line a baking sheet with parchment paper or a silicone baking sheet. Scoop 1 tablespoon of cookie dough into clean palms and roll into ball. Place on lined baking sheet. Repeat until all dough has been rolled into balls, spacing balls evenly on baking sheet.

Freeze dough balls until set, at least 30 minutes.

When dough balls are set, melt remaining chocolate chips in a microwave-safe bowl in 30 second increments, stirring after each increment until melted. This will take roughly 60-180 seconds, depending on microwave. If desired, stir in coconut oil. This is not necessary, but if you have it on hand, it will help the chocolate shell set.

Lift each frozen dough ball off baking sheet using a fork or spoon and dip into melted chocolate. Lift from chocolate and allow excess chocolate to drip over the bowl.

Return chocolate-covered dough ball to baking sheet. Repeat with all balls until they are all coated in chocolate.

Return dough balls to freezer until chocolate has set, at least 30 minutes.

If not devoured immediately, bites keep best in the freezer. Then, when the mood hits, thaw for 20 minutes or so (or microwave for 10 seconds) before enjoying. Dip can be stored in an airtight container in the refrigerator and should be enjoyed within 2-3 days.