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Preheat oven to 350 (180C). Line a large cookie sheet with parchment paper.
In a small bowl, whisk together the chickpea flour, baking soda and salt.
In a medium bowl, stir together the melted plant-based butter or oil, sugar, water and vanilla. Add the flour mixture, stirring until combined; stir in chocolate chips.
Using a small cookie scoop, or tablespoon, scoop the dough into rounded mounds onto the prepared cookie sheet (space about 2 inches/5 cm apart). If desired, press a few additional mini chips on top.
Bake for 8 to 10 minutes until golden brown. Remove from oven.
Cool the cookies for one minute on the baking sheet before transferring to a cooling rack to cool. Repeat with remaining cookie dough.