Start by draining and rinsing the chickpeas. I also removed the skins from all of the chickpeas so the cookie can have a smoother texture. This part is optional, but it actually is really easy! Just takes an extra 5-10 minutes.
To a food processor or blender, add the chickpeas, peanut butter, maple syrup, vanilla, almond flour, baking powder, baking soda, and salt. Blend until you get a very smooth texture (at least 3-4 minutes on high).
Add in the chocolate chips, but do not blend those. Then transfer the cookie dough into as killet, or another oven safe dish. Top it with more chocolate chips. Bake it at 350*F/ 175*C. Bake for 25-30 minutes for a more gooey texture, or 30-35 if you prefer it more cooked.
Allow the cookie to cool off, then top with dairy free vanilla ice cream, more melted chocolate, and flakey salt.
Dig in with a spoon with some friends, or wait for it to fully cool off and cut off slices from it like a pie/ cake!