Photo of Chocolate Chip-Walnut Cookies by WW

Chocolate Chip-Walnut Cookies

Total Time
1 hr 5 min
20 min
45 min
These indulgent cookies are based on the welcoming ones you get at a popular hotel chain—warm, made hefty with oatmeal, and boasting gooey chocolate and crunchy walnuts. Our version lightens things up by replacing some of the butter with pureed chickpeas. They’re crunchy on the edges and soft in the middle, and they’re definitely best enjoyed warm; reheat leftover cookies for 5 or 10 seconds in the microwave. For evenly toasted walnuts, bake at 350°F for 8 to 10 minutes. Go ahead and toast a large batch and store them in the freezer to save yourself a step with a future recipe.


Canned chickpeas (garbanzo beans)

1 cup(s), rinsed and drained


1 Tbsp

Vanilla extract

1½ tsp

Apple cider vinegar

½ tsp

Unsalted butter

4 Tbsp, softened

Packed brown sugar

¾ cup(s)




1 large egg(s)

All-purpose flour

2 cup(s)

Uncooked rolled oats

½ cup(s)

Baking soda

1 tsp

Table salt

1 tsp

Ground cinnamon

¼ tsp

Semisweet chocolate chips

1 cup(s)

Chopped walnuts

½ cup(s), toasted


  1. Preheat oven to 350°F. Line a large sheet pan with parchment paper.
  2. In a mini food processor, process chickpeas until almost smooth, about 30 seconds. Add water, vanilla, and vinegar; process until smooth and creamy, about 1 minute. Spoon chickpea mixture into a large bowl. Add butter and beat with a mixer at medium speed until fluffy and smooth, about 1 minute. Add sugars and beat at medium speed until well blended, about 1 minute. Beat in egg.
  3. In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon. Add flour mixture to sugar mixture. Beat at low speed until almost fully combined but some streaks of flour remain. Add chocolate chips and walnuts and beat on low speed just until combined. Scoop slightly rounded tablespoons of dough onto prepared pan, spacing 1 inch apart, to form 12 cookies. Slightly flatten dough.
  4. Bake at 350°F until lightly browned around edges, 15 to 17 minutes. Repeat with remaining dough.
  5. Serving size: 1 cookie