Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly and come out perfectly chewy.
Step 2: Blend the Chickpeas - In your food processor, add the drained and rinsed chickpeas. Blend until smooth, scraping down the sides as necessary.
Step 3: Add in the Wet Ingredients - To the blended chickpeas, add the peanut butter, coconut sugar, agave nectar, and vanilla extract. Pulse until everything is well combined.
Step 4: Incorporate Dry Ingredients - Next, add the baking powder, sea salt, and coconut flour to the mixture. Blend again until just combined.
Step 5: Stir in the Chocolate Chips - Transfer the mixture to a mixing bowl and fold in the dairy-free chocolate chips using a spatula.
Step 6: Scoop and Bake - Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are golden brown.
Step 7: Cool and Enjoy - Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
