Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and even baking.

Drain and rinse the chickpeas well, then pat them dry. Blend in a food processor until completely smooth to avoid a grainy texture.

Add the nut butter, maple syrup or honey, vanilla, baking powder, and salt. Blend again until thick and creamy. If the dough feels too dry, add 1 teaspoon of milk or water. If too soft, chill for 10 minutes.

Transfer the dough to a bowl and fold in chocolate chips, nuts, or dried fruit. Mini chocolate chips work especially well for even bites.

Scoop tablespoon-sized portions onto the baking sheet, spacing them about 1 inch apart. Flatten slightly since the cookies won’t spread much while baking.

Bake for 10–12 minutes until the edges are lightly golden and the tops look set. The cookies will continue to firm up as they cool.

Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. The centers stay soft and creamy with lightly crisp edges.