Drain the chickpeas and rinse them well. Pat the chickpeas dry with a clean towel or paper towel and put the chickpeas in a closed container. Shake the container roughly to shake any skins off.
Next, peel any loose skins of the chickpeas if you can (this helps the texture become more creamy. If you don’t mind a more gritty cookie dough, you can just leave the skins on).
Next, add the chickpeas, almond butter, syrup, salt, coconut oil, almond flour and vanilla extract to your blender and blend until the cookie dough is smooth. You may need to scrape down the sides a few times to make sure everything is blended evenly.
Pour the cookie dough mixture into a bowl and add the dark chocolate chips. Fold in the chocolate gently and serve.