In a food processor, reduce the chickpeas down to a puree. Add the rest of the ingredients, except for the chocolate chips, and process until smooth. Make sure to scrape the sides a few times to make sure every little piece gets incorporated.
Add the chocolate chunks and pulse once or twice if you can, or add them by hand; The mixture will be very thick and sticky.
Drop the mixture by the tablespoonful onto a baking sheet lined with parchment paper. A medium sized spring loaded ice cream scoop works wonders for this! If you want your cookies to be a little more on the flat side, press them down slightly with wet fingers or with a fork. They won't do much rising.
Bake for about 10 minutes, until golden. Put the cookies on a rack to cool completely and try not to eat them all while that's happening (you have to try at least ONE while they are still warm and the chocolate is still oozing, though...)
Store at room temperature in an airtight container for 2-3 days, or in the refrigerator for up to a week.
*Storebought baking powder contains corn starch. To keep this completely grain free, you can make your own cornstarch at home using one part baking soda, two parts cream of tartar and two parts non grain starch, such as tapioca, potato or arrowroot.Slightly adapted from Texanerin Baking
Grain Free Hazelnut Butter and Chocolate Chunks Cookies https://thehealthyfoodie.com/grain-free-hazelnut-butter-and-chocolate-chunks-cookies/