Line a baking sheet with parchment paper and set aside.
Add the walnuts to a food processor and process until a powder forms.
Add in the butter and pulse until well combined.
Next, add in all of the remaining ingredients except the chocolate chips.
Process for 20-30 seconds until a dough forms. Be careful not to over process the dough. Processing for too long can make the dough too wet because of the oils that separate out from the walnuts.
Carefully remove the blade from the food processor and stir in the chocolate chips by hand.
Note: You can go ahead and bake the cookies at this point but the dough will be slightly runny. I recommend refrigerating the dough for 1-2 hours or letting it sit in the freezer for 20 minutes before trying to scoop the dough onto your pan.
Using a cookie scoop or a tablespoon, scoop the dough into balls onto your parchment lined pan. These cookies will spread out a lot so make sure to leave ample room on the pan.
Bake for 12-14 minutes or until set and the tops start to turn golden. Remove the cookies from the oven and let cool for 4-5 minutes before carefully transferring to a wire rack to finish cooling completely.
Store in an airtight container with a paper towel underneath the cookies in the bottom of the container to absorb liquid/natural oils from the walnuts. Eat within 48 hours, or freeze.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.