Soak the chickpeas overnight in water and a pinch of baking soda.
The following day, drain the excess water off and place the chickpeas on a dry paper towel. Using another paper, gently pat them dry. Remove any of the chickpea skins that have come loose (you don't need to remove any of the ones that are still stuck to the chickpeas) and place the chickpeas into a large food processor.
Add all the ingredients, except the whole-wheat flour and chocolate chips, in a food processor. Blend, stopping to scrape down the sides as needed, until smooth and creamy
Using a spatula, scrape out this mixture into a large bowl, and fold in the flour until just combined.
Add in the chocolate chips and refrigerate the dough for at least 15 minutes or until it becomes a bit hard.
Using a tablespoon or a cookie scooper, place 1 tbsp balls on the prepared baking tray, pressing out each cookie about 1/2 inch thick. These cookies don't spread, so you will have to shape them with hand.
Bake for 15-20 minutes
Let them cool completely before eating.
