Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Pat the rinsed chickpeas dry with a paper towel to remove excess moisture.

Place chickpeas, peanut butter, maple syrup, vanilla, baking powder, and salt in a food processor.

Process the mixture until completely smooth, scraping down the sides as necessary.

Fold in the dark chocolate chips using a spatula.

Scoop approximately 2 tablespoons of dough per cookie onto the baking sheet.

Flatten each cookie slightly with a damp spoon, as they will not spread significantly during baking.

Bake for 10 to 12 minutes until the edges are firm.

Cool completely on the baking sheet for at least 15 minutes to allow the structure to set.