Preheat your oven to 350°F (175°C). Rinse and thoroughly dry the chickpeas to ensure they don't impart a bean-like flavor to the cookie dough. Spread the almond flour evenly on a baking sheet and bake in the preheated oven for about 10 minutes, or until lightly golden and fragrant. This step enhances the flavor of the almond flour and removes any excess moisture.
In a food processor, combine the dried chickpeas, heat-treated almond flour, pitted dates, almond milk, almond butter, salt, and vanilla extract. Process the mixture until smooth and creamy, scraping down the sides of the processor as needed.
Once the dough reaches your desired texture, gently fold in the chocolate chips until evenly distributed. These sweet morsels add a delightful burst of flavor and texture to the cookie dough.
Transfer the Chickpea Cookie Dough to a bowl and refrigerate for at least 20 minutes to allow it to firm up slightly. This chilling time helps the flavors meld together and makes the dough easier to handle.