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

Sift together the bread 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

Melt the vegan butter over medium heat and then transfer it to a large mixing bowl and add both sugars and the salt and whisk smooth

Add the aquafaba mixture along with the baking soda solution and the vanilla extract and whisk everything smooth

Add the flour all at once and mix just until combined

Add the chopped nuts & chocolate chips and mix well

This dough must be chilled for about 15 minutes before you are able to scoop the batter

Once it is chilled, 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