Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with unbleached parchment paper.
Rinse chickpeas until they are no longer frothy and the water runs clear.
In a food processor, blend all of the ingredients except the chocolate chips. Blend until smooth and creamy.
With a spatula or a wooden spoon, fold in the chocolate chips.
Scoop out roughly 2Tb of dough per cookie (I use a small ice cream scoop), and place evenly on a parchment lined baking sheet.
Flatten each cookie slightly using either a fork or the back of a spoon (I like to use a fork and make a criss-cross like a traditional peanut butter cookie).
Place cookies in the oven and bake for approximately 20 minutes or until golden brown.
Remove from the oven, allow to cool for approximately 5-10 minutes before transferring to a baking rack.
Once cooled, for preservation, place cookies in a glass storage container in the fridge. Cookies will last 5-7 days.