Step 1

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.

Step 2

In a medium mixing bowl, mix the mashed banana, nondairy yogurt, coconut sugar and vanilla extract until blended.

Step 3

Add the baking powder and salt to the bowl, stirring until blended. Add the chickpea flour and stir until combined (note that the "dough" is looser than traditional cookie dough. It is more like a thick batter). Stir in the chocolate chips.

Step 4

Using a small cookie scoop or heaping tablespoon, drop round of dough onto the prepared baking sheet, spacing 2 inches (5 cm) apart.

Step 5

Bake in the preheated oven for 8 to 11 minutes until golden brown and set.

Step 6

Remove from oven and cool on the baking sheet for 2 minutes. Transfer cookies to a cooling rack to cool completely.

Step 7

Repeat with remaining cookie dough.