Preheat oven to 350 degrees F.

Drain and rinse the chickpeas and place on a kitchen towel and pat dry.

Add the chickpeas to a food processor followed by the pumpkin puree, maple syrup and vanilla extract.

Blend until smooth, making sure to scrape down the sides.

In a small bowl combine all of the dry ingredients and whisk them together.

Add the dry ingredients to the food processor and blend until everything gets incorporated.

Lastly, fold in the chocolate chips.

Line a cookie sheet with a silicone baking mat or parchment paper. If using parchment paper lightly spray it with cooking oil.

Using a small ice cream scoop drop the cookie dough mixture evenly onto the baking sheet.

Bake for 15-17 minutes depending on your oven.

Remove from the oven and allow to cool on the baking sheet for at least 5 minutes before moving the cookies to a wire cooling rack. This will allow the cookie to firm up before moving them.