Preheat oven to 350 degrees F, line a large baking sheet with parchment paper and spray with coconut or avocado oil cooking spray.
Mash the chickpeas – you can use a food processor, a blender or your hand and a fork… They don’t need to have a completely smooth consistency, but fewer the chunks, the better…
Combine all ingredients, except for chocolate chips and mix until smooth (you can use a food processor, a mixer or a spatula and mix by hand…) Make sure the chickpeas are well combined.
Put in the chocolate chips and stir in. The dough will be very thick and sticky.
With wet hands, form into balls approx. the size of a silver dollar. I like to use an small ice cream scoop for this…
Place onto prepared baking sheet. If you want them to be more like “normal” cookies – slightly press down on the dough to flatten – they will not rise too much.
Bake for 10-15 minutes. If serving immediately, allow to cool 5 minutes on the sheet pan and then serve. If storing for later, allow to cool 30 minutes and then place into an airtight container and then into the fridge.