Chickpea Purée: Drain 1 15-oz can chickpeas, reserving the aquafaba. Add the chickpeas to a food processor or tall container, if using an immersion blender, and blend until completely smooth, scraping down the sides as needed. You can add up to a tablespoon of water to assist the blending if necessary. The texture should resemble smooth hummus with no visible chunks. Set aside.

Cream the Fats and Sugars: Add 6 Tbsp unsalted vegan butter, 6 Tbsp almond butter, 1 cup packed light brown sugar, and ½ cup granulated sugar to the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer. Mix on medium-high speed for 2 to 3 minutes, until well incorporated and slightly lighter in color.

Add Aquafaba, Vanilla, Chickpeas: Add 2 Tbsp aquafaba and 2 tsp vanilla extract. Continue mixing on medium-high speed for about 2 minutes, until the mixture looks smooth and slightly fluffy.Add the chickpea purée and mix for about 2 minutes, until fully combined and smooth.

Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp cornstarch, ½ tsp baking soda, and ½ tsp iodized salt.

Finish Dough: Fold the dry ingredients to the wet ingredients, then stir in 2 cups semi-sweet chocolate chips. Do not over mix.Cover the dough and refrigerate for 30 minutes.

Preheat: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Scoop and Bake: Scoop the dough using a standard cookie scoop (about 2 Tbsp) and place on the prepared baking sheet, spacing cookies about 2 inches apart. Press each cookie down slightly. Bake for 6 minutes at 375°F, then reduce the oven temperature to 350°F (175°C) and continue baking for another 6 to 7 minutes, until lightly golden on top. Edges should look set while centers remain soft.

Serve: Remove from the oven and let the cookies cool on the pan for at least 10 minutes to set before transferring. Finish with flaky sea salt if desired.