Preheat the oven to 350 degrees F. Cover two baking sheet pans with parchment paper.
Combine the chickpeas and milk in a large bowl. Use an immersion blender to puree until smooth. This took about 5 minutes, as you want to make sure there are no chunks.
Partially melt the margarine in the microwave.
Add the chickpea mixture, butter, sugar, vanilla, and flaxseed meal together in a large bowl. Use a hand mixer to combine until smooth.
In a medium size bowl, whisk the baking soda, flour, salt, and cocoa powder.
Add the dry ingredients to the wet ingredients and stir well.
Fold in the chocolate chips.
Drop batter with a spoon about 2 inches apart. The batter is thin so it will spread.
Bake for 18- 20 minutes or until set in the center.
Let cool slightly on the baking sheets before transferring to a wire rack to cool completely.