Preheat oven to 350°.
In a small bowl mix ground flaxseed and plant based milk & let sit a few minutes.
Drain and rinse chickpeas.
Add all ingredients except chocolate chips to a food processor and mix until batter is smooth.
Pulse or fold in 1/3 cup of chocolate chips.
Line a 8x8 pan with a piece of parchment paper.
Spread batter evenly in pan. Sprinkle with 2 tbsp of chocolate chips on top, I like to use the mini's.
Bake for 20-25 minutes or until edges are a tiny bit brown.
Cool pan on a wire rack. Cut into squares to make 16 blondies.
Store covered in fridge for up to 3-5 days.