Drain and rinse 1 1/2 cups chickpeas or white beans very well (about 250 g after draining). Pat dry with a towel or let sit in a colander for a minute to remove excess water.

Add the drained chickpeas to a food processor along with 1/8 tsp salt, just over 1/8 tsp baking soda, 2 tsp pure vanilla extract, 1/4 cup nut butter, and your sweetener of choice (see note below). Use a high-quality food processor if possible.

Process until the mixture is very smooth, stopping to scrape down the bowl and blade with a spatula as needed. Continue processing until the texture resembles cookie dough.

Taste the mixture and adjust sweetness if desired. Sweetener notes: the original recipe used 2/3 cup brown sugar; liquid sweeteners (maple, agave) work, and some people are fine with as little as 3 tbsp for the whole recipe.

If the mixture is too loose or thin, add 2–3 tbsp quick oats or almond flour or flaxmeal as needed to thicken, processing again to combine. Add only as much of these thickeners as needed to reach the desired texture.

If the mixture is too dry or stiff, add up to 1/4 cup milk of choice only if needed, a little at a time, processing between additions until you reach a creamy, scoopable consistency.

Transfer the cookie-dough mixture to a bowl and stir in 1/3 cup chocolate chips with a spatula (do not process the chips).

Serve immediately or chill briefly to firm up before serving. Store any leftovers covered in the refrigerator.