Rinse and drain your chickpeas, whether they are canned or boiled at home.
Add into a food processor the ingredients: chickpeas, dates, peanut butter, coconut oil,plant-based milk, baking powder, baking soda, salt, and vanilla extract.
Blend until the batter is smooth and creamy, scrubbing on the sides of the blender as needed.
Using a spoon, form the cookies. First, take some batter and place it on a baking tray. Next, using the outside of the spoon, make the cookie shape. You can also use an ice cream spoon, and shape the cookies using your hands (wet your hands before shaping the cookies).
Sprinkle on top of the cookies some almond chunks, or chocolate chips (or another topping of choice).
Bake for about 18-22 minutes on 175 C/350 F.
After removing the cookies from the oven, let them cool completely before eating.