Add all of the ingredients but the choc buttons and about 1tbs of the nuts into a large mixing bowl. Mix until well combined. The cookie dough should still be soft but not runny.
To shape the cookies, oil an ice cream scoop and make eight scoops of cookie dough, place each of them on a lined baking sheet and press to about 1 cm thickness. The cookies won’t spread as there is no oil or other source of fat added hence you’ll need to shape them before baking. Press three buttons into each cookie and top with additional chopped walnuts.
Bake for twenty minutes. Let cool completely and enjoy!
Recipe by at https://fannythefoodie.com/2018/10/16/pumpkin-walnut-cookies-with-choc-buttons/