1

Preheat the oven to 180°C, fan 160°C, gas mark 4 and line 2 baking trays with baking paper.

2

In a mini food processor, process the chickpeas until almost smooth, for about 30 seconds. Add 1 tbsp water, the vanilla extract and vinegar and process until smooth and creamy.

3

Spoon the chickpea mixture into a large bowl. Add the spread and beat until fluffy and smooth. Stir in the sugars and beat until well blended, then beat in the egg.

4

In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Add the flour mixture to the sugar mixture. Beat until almost fully combined but some streaks of flour remain. Add the chocolate chips and walnuts and mix in to combine.

5

Scoop slightly rounded tablespoons of the mixture onto the prepared baking tray, leaving plenty of room for the cookies to spread. Use the back of a wet spoon to flatten the tops of the cookies slightly, then bake for 15-20 minutes or until golden at the edges. Repeat with remaining dough.