Preheat the oven to 350°F. Prepare a baking sheet with parchment paper or a silicone baking mat.
Drain, rinse, and pat dry the chickpeas. Roll them around in a kitchen towel to get the skins off. It's ok if a few are still on, just try to get off as many as you can to make your dough more smooth.
Add the chickpeas to a large food processor along with all the remaining aside from the chocolate chips.
Process until smooth. Make sure there are no chickpea chunks remaining.
Fold in the chocolate chips by hand.
Use a cookie scoop to scoop our 12 cookies and add to your lined baking sheet. Slightly flatten the tops because they do not spread a ton while baking.
Bake for 12-15 minutes. Let stand on cookie sheet for 5 minutes before moving to a wire cooling rack. Enjoy!
Servings 12
Serving Size 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.