Preheat oven to 375 degrees F (190 degrees C). Grease baking sheet with Coconut Oil Cooking Spray (to taste).
Add Chickpeas (1 can) to bowl of food processor. Pulse 2-3 times or until chickpeas are well ground, but not quite pureed.
Add Banana (1), Peanut Butter (1/4 cup), Maple Syrup (1/4 cup), Flaxseed Meal (1 tablespoon), Vanilla Extract (1 teaspoon), Baking Powder (1/2 teaspoon), Baking Soda (1/4 teaspoon), and Sea Salt (1/4 teaspoon). Process until smooth.
Remove food processor blade, then fold in the Vegan Dark Chocolate Chips (1/2 cup), cover and refrigerate for at least 1 hour.
Once dough is set, use a small spoon and scoop heaping spoonfuls onto the baking sheets.
Place the cookies in the oven and bake for about 15 minutes, or until edges are golden brown.
Let cookies cool slightly before serving, or storing in an airtight container. Enjoy!