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Preheat the oven to 350°F (175°C)
Rinse and drain the chickpeas well — pat dry with paper towels for best texture
In a food processor or with an immersion blender, blend all ingredients except the chocolate until completely smooth, scraping down the sides as needed
Transfer the batter to a bowl and fold in the chocolate chips
Scoop batter onto a lined baking sheet using a small ice cream scoop or tablespoon, spacing them apart so they have space to spread. I got 10 cookies
Add a few extra chocolate chips on top if you wish
Bake for 18-20 minutes, or until lightly golden around the edges
Let cool on the baking tray for 10–15 minutes to set before transferring to a wire rack to cool for at least an hour (I recommend even more!) These cookies come out soft baked and set as they cool