Preheat oven to 350 degrees, and grease an 8x8 pan with coconut oil.
Drain can of chickpeas, and rinse them well under cold water for 1 minute.
Add rinsed chickpeas, almond butter, maple syrup, coconut sugar, vanilla extract, almond flour, baking soda, baking powder, and salt into a food processor and process until batter is completely smooth. Essentially, add all ingredients into the processor except for the chocolate chips!
Unplug your processor and pour in chocolate chips, gently folding them into the batter.
Transfer batter to the greased 8x8 baking pan and spread evenly.
Press additional chocolate chips on top of batter.
Bake for 25-30 minutes, until knife inserted comes out clean and edges are golden brown. Be careful not to over-bake as this will dry the blondies out. The batter should look slightly under-baked, but will firm up after cooling. Cool for at least 25 minutes before slicing and serving!