Preheat your oven to 350°F and line a large sheet pan with parchment paper.
Place chickpeas in a mini food processor and process until almost smooth, about 30 seconds.
Add water, vanilla, and vinegar to the chickpeas. Process again until the mixture is smooth and creamy, about 1 minute.
Transfer the chickpea mixture to a large bowl.
Add butter to the bowl and beat with a mixer at medium speed until the mixture is fluffy and smooth, about 1 minute.
Mix in both sugars and continue beating at medium speed until well combined, about 1 minute.
Beat in the egg.
In a medium-sized bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
Add the flour mixture to the sugar mixture. Beat at low speed until almost fully mixed, leaving some streaks of flour.
Add chocolate chips and walnuts, beating on low speed just until they are mixed in.
Scoop slightly rounded tablespoons of the dough onto the prepared pan, spacing them 1 inch apart, to make 12 cookies. Flatten the dough slightly.
Bake in the preheated oven until the edges are lightly browned, about 15 to 17 minutes.
Repeat the baking process with any remaining dough.
Notes
Serving Size: 1 Cookie5 Points (2022/2024 Plan)MyWW Points: 5 Blue Plan and 5 Green Plan5 WW Freestyle Points and 5 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.