To the bowl of a food processor fitted with a steel blade, add all of the ingredients in the order listed, except for the chocolate chips: the chickpeas, peanut butter, oats, baking powder, cinnamon, salt, maple syrup, and vanilla. Process until smooth, creamy, and completely combined. Stop and scrape down the bowl several times as needed. Depending upon your food processor, this may take several minutes and several scrape downs.
Taste the “dough.” If you’d like it sweeter, add additional maple syrup 1 teaspoon at a time, until it is as sweet as you like. Transfer the dough to a mixing bowl and fold in the chocolate chips (You also can attempt to mix them directly in the food processor bowl, but I find using a separate bowl is easier and more effective in the end). Enjoy immediately or transfer to an airtight container and refrigerate until ready to serve. You can also bake the dough as cookies. See blog post above.
TO STORE: Cover the chickpea cookie dough, and store it in the refrigerator for up to 5 days.
TO FREEZE DOUGH: For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. You can store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then give it a good stir before serving.
TO FREEZE UNBAKED COOKIES: You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed.
TO MAKE NUT/GRAIN FREE: See blog post above for tips to make without nut butter and to make grain free.
TO MAKE COOKIES: This recipe can also be baked as 14 cookies; see blog post above for directions.