Preheat the oven to 180 degrees C/350 degrees F
Drain the chickpeas using a strainer (Run under water until bubbles/froth are gone and water runs clear)
Add the chickpeas and peanut butter into a food processor and blitz until a paste is formed (about 2 -3 minutes)
Add the granulated sweetener, cooled coffee, ground cinnamon, salt, baking soda and baking powder. Blitz in the food processor until smooth, making sure all the lumps are gone. Use spoon to scrape down the sides in between blitzing. Cookie dough will be quite sticky.
Add ½ of the almond meal, and blitz until combined. Repeat until all has been added. Cookie dough will be less sticky.
Remove cookie dough from food processor and put into a large mixing bowl. Gently stir chocolate chips through.
Spoon out 15 pieces of cookie dough onto a baking tray, leaving space in between for them to rise and expand. (I use 2 trays)
Roll between hands to form a ball and press to flatten. Add extra chocolate chips on top if desired.
Bake for 20 minutes at 180 degrees C/350 degrees F. Remove from oven and let them cool to room temperature.
Store in an air tight container at room temperature for 4 days.