Line a cookie sheet with parchment paper and preheat your oven to 350 degrees.
Place the drained and rinsed chickpeas on a paper towel. Using another paper, gently pat them dry. Remove any of the chickpea skins that have come loose (you don't need to remove any of the ones that are still stuck to the chickpeas) and place the chickpeas into a large food processor.
Add all the ingredients, except the coconut flour and chocolate chips. Blend, stopping to scrape down the sides as needed, until smooth and creamy. Make sure you scrape under the blade as I found a lot of my agave pooled under it.
Add the coconut flour into the food processor and blend until well combined. Again, check under the blade. The dough should begin to pull away from the blade.
Pour into a large bowl and refrigerate for 5 minutes to cool down the dough. Then, stir in the chocolate chips.
Use a cookie scoop to drop by lightly heaping 1 Tbsp balls onto the prepared pan, pressing out each cookie about 1/2 inch thick. These cookies don't spread, so you should be able to get them all on one pan.
Bake until the edges are golden brown and the cookies are lightly puffed up, about 25-30* minutes. Let cool COMPLETELY on the pan.
*I had a reader make these and they burned with this cooking time, so you may want to check at 15-17 mins, as all oven temperatures can be different.