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Preheat the oven to 350 degrees.
Add the chickpeas and nut butter into a food processor and blend on high for 1 minute.
Add the maple syrup and vanilla and continue to blend for 2-3 minutes, scraping down the sides every minute. You want the mixture to be entirely free of any lumps.
Add the baking soda, baking powder, and salt, then blend for 30 seconds.
Test the temperature of the batter and if necessary, let cool before adding the chocolate chips. When blending for a long time, the mixture can get warm and cause the chocolate to melt slightly.
Once cooled, stir in the chocolate chips.
Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies.
Bake for 12-14 minutes until the cookies have browned on the edges.