Recipe below is from my girls at Portland Outdoor Indoor Nutrition and Training! (If you haven’t tried POINT, go immediately! First two classes are free. Bad ass workout, full pant and sweat-fest and laughter guaranteed!)
Preheat your oven to 350.
In a food processor combine (don’t double this recipe; it might be too much for your machine to handle):
1 1/4 C canned chickpeas (aka garbanzo beans), rinsed and patted dry with a paper towel
2 tsp vanilla
1/2 C + 2 Tbsp natural peanut butter (the kind where the only ingredient is peanuts, and maybe salt … add a pinch of salt to this recipe if your peanut butter does not have salt in it) (I imagine you could also use almond butter, which is better for you, but I haven’t tried it.)
1/4 C or less of agave nectar (honey or maple syrup work too, but I like how the agave ones turned out better)
1 tsp baking powder
After combined and smooth add
1/2 C or less of chocolate chips and pulse or stir in by hand (go with vegan chips if you’re into that).
The mixture will seem kind of wet. That’s okay. Just roll them into small, bite-sized balls and drop them on a Silpat or parchment paper. They won’t rise or spread, so don’t worry about spacing. Bake for 10-12 minutes. They end up being more fudgy and less cookie-y and should be stored in an airtight container. While they are good at room temperature, they are really good warm when the chocolate chips are kind of melty. Nuke* a few for 10-15 seconds to recreate the just-out-of-the-oven feeling. *Come on … not all the time, but microwaving every once in awhile is okay.
Photo borrowed from spryliving.com
Dr. Maddy Day 
Love the humor and sarcasm–microwaving, etc. LOL! Love it. And my daughter is reading over my shoulder and definitely wants to try these!
I may have to start 1/2ing the recipe—not exactly like a warm baked flour peanut butter chocolate chip cookie, but, deliciously healthy nonetheless! Thanks to you (and your daughter) for reading!