Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
Add all the ingredients to your food processor and process until smooth.
Using a metal teaspoon, scoop the mixture onto your prepared baking sheet and form your cookies.
Bake for 18-22 minutes, or until lightly golden around the edges. Allow cookies to cool completely to help them firm up before serving.
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Notes
Use peanut butter that is made with only peanuts and no added fat or sugar. Some "natural" brands are not made using just peanuts, so always read the ingredients. Or of course, you may make your own.I use a 13.5 oz can. If your can is largerand you want to use it all, not to waste, you can. However, you will need a little extra liquid to compensate. Either add another 1-2 tablespoons of coconut oil or unsweetened apple sauce to the mix.For oil free, sub the coconut oil with unsweetened apple sauce. The original recipe calls for coconut oil, but I have since tested it (many times) with apple sauce and actually now prefer them this way.For nut free, sub the peanut butter for sun butter or tahini.If you don't have pure maple syrup but still want to add some extra sweetness, use agave syrup, or honey works too, if not vegan.If you'd like, you may add ¼-1/3 cup of chocolate chips, raisins, chopped nuts, or shredded coconut. Choose one, and don't go overboard or the batter won't hold as well.If you want uniform cookies, use a cookie scoop. I use a small cookie scoop, which is 2 teaspoons worth.The chickpea cookies keep covered at room temperature for 2-3 days, refrigerated for 5-6 days, or frozen for up to 2 months in an airtight container.