Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking tray with baking paper;
Drain and rinse a can of chickpeas, add the chickpeas to a blender.
Add in the buckwheat flour, maple syrup, peanut butter, baking powder, vanilla and sea salt.
Blend until smooth.
Then fold in with a spoon the chocolate chips.
With wet hands (if too sticky) shape the cookie dough in balls and flatten slightly on a tray to make the cookies. Top with additional chocolate chips.
Place them in the oven to bake for 12-15 minutes. Leave to cool slightly before serving.