Prep: Preheat oven to 180°C. Line two baking trays with baking paper.

Dry ingredients: In a medium bowl, whisk together wholegrain flour, baking soda, and fine sea salt. Set aside.

Cream the base: In a large bowl, cream together softened vegan butter and miso paste until completely smooth (about 2 minutes with electric beaters). The miso should be fully incorporated with no streaks.

Add sugars: Beat in both sugars until light and fluffy, about 3-4 minutes. The mixture should be noticeably paler.

Wet ingredients: Beat in aquafaba and vanilla extract until well combined.

Combine: Add the flour mixture to the wet ingredients and mix on low speed until just combined - don't overmix. The dough should look slightly rustic from the wholegrain flour.

Add walnuts: Fold in the chopped walnuts by hand, ensuring even distribution.

Chill briefly: Refrigerate dough for 15 minutes (this helps with texture and prevents overspreading).

Shape: Using a tablespoon or cookie scoop, portion dough into balls roughly 30g each. Place on prepared trays, leaving 5cm between cookies as they'll spread.

Finish: Lightly flatten each cookie with your fingers (don't press too hard - just a gentle squish). Sprinkle tops with a tiny pinch of flaky sea salt.

Bake: Bake for 10-12 minutes until edges are golden brown and set, but centers still look slightly underbaked and soft. The cookies will continue cooking on the hot tray.

Cool: Let cookies cool on the tray for 5 minutes before transferring to a wire rack. This resting time is crucial for achieving the perfect chewy center.