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In a blender or food processor, blend until smooth and luscious the chickpeas, peanut butter, honey, vanilla extract, baking powder, baking soda, and coconut oil (if using) until you achieve a silky, cookie-dough consistency.
Gently fold in the ½ cup dark chocolate chips.
Scoop the dough onto a lined baking sheet, flatten slightly for that perfect cookie shape, and bake at 350°F (175°C) for 12-15 minutes, until the edges turn a delicate golden brown.
Let the cookies rest on the baking sheet for 5-10 minutes before transferring to a wire rack to ensure they stay soft and chewy inside.