First, add the oats to your bender and process into a fine flour. Add the peeled chickpeas to the blender along with the almond butter and maple syrup and process until smooth.
Add some milk as needed. The dough should be workable but not too wet. If you like your cookies very sweet, you can substitute more maple syrup for some of the milk.
Transfer to a bowl or a clean plate, add the white chocolate and nuts and fold a few times to incorporate. From there, you can either roll out to about 1 cm thick and cut cookies with a knife or cookie cutter or form balls and flatten them with the bottom of a glass.
Store in the fridge in an air-tight container, separated with parchment paper so they don't stick.
They will keep for about a week in the fridge. They can also be frozen.