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Preheat your oven to 180°C. Avoid using the fan option if possible, as it may dry out the cookies too much.
In a small bowl, whisk together flaxseed powder and water (about 10ml) and set aside for 10 minutes to form a slurry.
Place drained kidney beans, peanut butter, maple syrup, baking powder, cocoa powder, and flaxseed slurry in a blender or food processor. Blend until a dough forms.
Stir in the chocolate chips but don't blend
Using an ice cream scoop or two spoons, portion out the batter and shape it into cookies on a baking tray lined with parchment paper.
Optionally, top the cookies with more chocolate chips and sea salt flakes.
Bake for 15 minutes. Allow the cookies to cool completely before enjoying