Step 1

Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.

Step 2

Pour chickpeas into a strainer, then rinse them for 15 seconds. Place chickpeas into a food processor and pulse for 10 seconds.

Step 3

Add peanut butter, syrup, vanilla, and baking soda; pulse together. The dough will be slightly wet/soft and that's ok. Remove the blade from your food processor, then stir in the chocolate chips with a spoon.

Step 4

Use an ice cream scooper or cookie scoop to scoop the dough out and onto the prepared baking sheet. Use your palm to press down to slightly flatten the dough into cookies, then place the sheet in the oven and bake for 10-12 minutes, or until the edges have set. It's ok if they're slightly underdone -- they'll firm up as they cool.

Step 5

Remove the baking sheet from the oven, then lift it one inch above the countertop and "bang" it on the counter a few times, which will flatten out the cookies a bit, providing a more optimal texture. Leave the cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy!