First whisk together the warm aquafaba, flax and cornstarch and set aside

Sift together the all purpose flour. salt and baking powder

Combine the baking soda with the water and whisk smooth

Preheat the oven to 375°F and line a sheet pan with parchment paper

In the work bowl on an electric mixer combine the soft yet cool vegan butter with both sugars and cream on medium to high speed until light & fluffy

This usually takes 3-5 minutes while stopping to scrape the bottom & sides of the bowl often

Add the aquafaba mixture while continuing to mix on medium speed, then whip on high speed for 10 seconds to emulsify

Scrape the bottom & sides of the bowl again

Now add half of the sifted flour mixture mixing on low speed just to combine and then add the baking soda solution mixing to combine

Now add the rest of the flour and mix just until combined

Add the chopped nuts & chocolate chips and mix well while adding the vanilla extract last

Scoop the cookie dough with a 2ounce cookie scoop or by rounded tablespoons onto a parchment lined sheet pan spaced 2½ inches apart (one 12" x 18" sheet pan bakes 12 cookies perfectly)

Bake in the preheated oven for 10-12 minutes or golden browned