1. Using the tiny blender, blend the erythritol, milk, and chickpeas. You could use vanilla extract.
2. Transfer the blend into a bowl and incorporate the chocolate (in chunks), oats, and yeast.
3. Using a spoon, thoroughly combine.
4. Transfer the mixture into a (greased) mold. Place chocolate chunks on top, then bake at 180°C/350ºF for 35 minutes.
5. Make sure the cookie is cooked through; if not, give it a few more minutes.
6. Take it out of the oven and allow it to cool to room temperature.