Drain and rinse the chickpeas. Add them into a food processor and process until broken down. Add in the peanut butter, maple syup, vanilla extract and baking powder. Process until a smooth dough like consistency forms.
Mix in the chocolate chips and crushed pretzels with a spatula or you can pulse it through using the food processor. Using a spoon or cookie scooper, scoop the cookie dough out onto a lined baking tray (around 1 tbsp size each).
Top with some pretzel pieces. Place into the oven for 25 minutes, rotating half way.
Allow it to cool and enjoy!
I’ve found that chickpeas made from scratch yield better cookies than from the can, but for convenience, the canned ones work just fine.
Best eaten the day of, but can be kept in the fridge for up to 3 days in a air tight container.