Adjust the oven rack to the upper-middle and lower-middle positions and preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Add the chickpeas and chocolate-hazelnut spread to a food processor and pulse until you get a smooth paste, ten to twelve 1-second pulses, stopping the food processor halfway through to scrape down the sides and bottom of the work bowl.
Add the almond butter, cocoa, sugar, baking powder, vanilla, salt, and almond extract (if using) and process until the mixture is smooth. (The dough will be very thick and sticky. If too dense for the food processor, turn the dough out onto a work surface and mix by hand until well combined.)
Divide the dough into tablespoon-sized balls, and place them 2 inches apart on the baking sheets. Press down the tops lightly**, then bake until the edges are firm but the centers are still soft to light pressure, about 10 minutes (mine took closer to 15). Rotate the pans top to bottom and front to back halfway through baking.
*black beans would work also
**I baked mine for 5 minutes and then pressed the tops down, which gave them a very crackly finish.
Makes about 18 cookies.