Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.

Add walnut pieces and syrup to a large mixing bowl. When pouring out the walnuts from the food processor, make sure you scrape the sides and bottom of the food processor with a spatula to get all of the crumbs of walnuts stuck on the sides and bottom of the food processor. Similarly, some of the syrup will stick to your measuring cup so make sure to use a spatula to scrape the syrup from the sides and bottom of the measuring cup so all of it ends up in the mixing bowl.

Stir the walnut and syrup mixture until the walnut pieces are evenly coated in syrup. Because the syrup is thick, it may initially seemlike you don't have enough syrup to coat, but as you continue stirring, you should see the syrup spreading across the walnut pieces.

Using a 1.5 tbsp cookie scoop, pack the cookie mixture into your cookie scoop. Do your best to pack the mixture into the scoop to help the mixture hold its form. Release onto your prepared baking sheet. Repeat with remaining mixture, spacing each about 1 inch apart. Use the back of a metal spoon to press and shape each cookie until it becomes a thin round disk (¼ inch thick). If your mixture is too sticky or you are having difficulty shaping, you can lightly wet the back of the spoon with water before using it to press the walnut mixture. The cookies will not change shape during baking so shape them how you want the final outcome to be. It's important to pack the mixture into the cookie scoop and to use a spoon to flatten and shape the cookies because doing these things also helps to compact the mixture together which will then allow the ingredients to bind together during baking.

Bake the cookies for about 13-15 minutes or until the the edges turn a golden brown.

Remove cookies from oven but don't attempt to move them from the baking sheet until they are set. This will take about 20 minutes. They will not yet be crispy when they first come out of the oven. Once they are no longer hot, the cookies should be fully set and crispy. The best way to remove them is to peel them off the parchment paper or silicone mat instead of using a spatula. Once the cookies are ready, enjoy them right away or store them in an airtight container or sealed bag. I recommend storing them within an hour after they are done baking. If you leave them out in the open too long, they will absorb the moisture in the air which will cause them to soften.