Drain a can of chickpeas and then blend them with a tablespoon of almond butter, vanilla extract, honey, and baking powder in a mixer until you achieve a smooth cookie dough consistency.

Spread the mixture evenly on a baking tray to form a cookie base, then sprinkle dark chocolate chips on top.

Bake at 200°C (392°F) for 20 minutes, then let it cool in the freezer for 30 minutes. Enjoy!