Preheat your oven to 350ºF and line 2 baking sheets with parchment paper.
Puree the beans and milk beverage in a food processor until smooth.
Remove ½ cup of the puree and refrigerate the rest for another use.
Using an electric mixer, cream together dairy-free margarine, shortening, and sugar. Add the ½ cup white bean puree and both extracts and beat at medium speed until well combined. Add chickpea flour, baking soda, baking powder, sea salt and cinnamon, and mix on low speed just until completely incorporated, scraping down the sides of bowl as necessary.
Stir in the pecans and chocolate chips by hand.
Using a tablespoon measure, make 12 evenly-spaced mounds on each prepared baking sheet.
With your fingers, gently press each mound into a about a ½-inch tall cookie.
Place baking sheets on center racks and bake for 14 to 16 minutes, rotating sheets after 7 minutes, or until just beginning to turn golden around edges.
Allow cookies to cool completely on baking sheet placed on a wire rack.
Serve immediately or store in an airtight container at room temperature.
Notes
Note: for winter holiday baking, these cookies are also delicious with ¼ teaspoon of peppermint extract added at the same time as the other extracts.