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Drain and rinse chickpeas. Place in a paper towel, dry off. If some of the skins start to come off peel them off and discard. (this will help the cookie dough not be as gritty)
Add chickpeas, peanut butter, maple syrup, chia seeds, protein powder and cinnamon to a food processor. Blend until smooth and creamy.
Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
Roll into 1" balls. Serve immediately.
*** Can be stored in an airtight container in the refrigerator for up to 4 days. ***