Preheat your oven to 175 °C/350°F and line a baking tray with baking paper or a silicone baking mat. Drain and rinse the chickpeas.
Add all ingredients (except for chocolate chips) to a small food processor and blitz until it looks like cookie dough.
In a bowl, combine the chickpea cookie dough and the chocolate chips.
Scoop out some dough, roll into a ball and place it on the lined baking tray. Flatten each ball/mount with your hand and shape them into a round and even cookie. These bikkies won’t spread, so you can place them fairly close together.
Bake for 15 minutes until lightly brown and firm. Let the cookies cool down on a rack for a few minutes.
Notes
These vegan chickpea chocolate chip cookies are best enjoyed fresh out of the oven or on the day of baking them! After that, they firm up a bit and get a tiny bit dryer.Storage: Keep these cookies in an airtight container. They’ll keep in the pantry for 2-3 days and up to a week in the fridge!