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Preheat the oven to 375 and a large rimmed baking sheet with parchment paper.To the bowl of a food processor or high speed blender, add chickpeas, tahini, apple sauce, maple syrup and olive oil. Blend for at least 2 minutes until very smooth, scraping down the sides as needed.
Transfer the wet ingredients to a large mixing bowl and use a spatula to incorporate the flour, baking powder and salt. Fold in the chocolate chips.
Use a cookie scoop to drop the dough on to the baking sheet and use The back of a measuring cup to flatten slightly. Optionally brush the tops with olive oil and sprinkle with more chocolate chips.
Bake for 12-15 minutes or until golden brown on the edges and no longer doughy in the center. Transfer the cookies to a cooling rack and let cool for 10 minutes before eating.