Gluten Free. Dairy Free. Vegan. Grain Free. They make a healthy alternative to traditional flour-based cookies. Using a food processor for these makes life much easier.
Preheat the oven to 350 F and line a baking tray with parchment paper.
Rinse and dry the canned chickpeas.
Measure out all ingredients (except chocolate chips) into a food processor or high-powered blender. Blend until it forms a smooth, soft and sticky dough. Fold in, or pulse in the chocolate chips.
Use an ice cream scoop or ¼ cup measure to divide the batter into 12 balls. Alternatively, moisten your hands and form 12 balls.
Press down slightly and bake for 10 minutes.
Notes
Add 2 tablespoons peanut butter for an extra moist cookie. Nutritional information was calculated without the optional dark chocolate sqaures