Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Drain chickpeas, reserving liquid. Dry with a paper towel. Remove any loose skins.
In a food processor, blend the chickpeas until smooth. (Add reserved juice (aquafaba) one spoonful at a time if necessary to help blend.)
In a mixing bowl, combine the blended chickpeas, peanut butter, maple syrup (or honey), and vanilla extract. Mix until well combined.
Add baking powder, baking soda, and salt to the wet mixture. Mix until a dough forms.
Gently fold the chocolate chips into the cookie dough.
Using a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. These cookies won't spread much, so shape them or flatten them with your hands if needed.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
