Preheat the oven to 350F, and grease a baking sheet.

In a small mixing bowl, combine the flour, baking powder, kosher salt, rolled oats, and cinnamon.

In a large mixing bowl, combine the vegan butter, brown sugar, and granulated sugar. Using an electric hand mixer, beat together the butter and sugars until light and fluffy, 2 to 3 minutes. Beat in the vanilla and aquafaba.

Using a rubber spatula, gradually add the flour mixture into the butter-sugar mixture. Mix until just combined. Fold in the chocolate.

Spoon tablespoon-size balls of dough onto the baking sheet, leaving about 2 inches between the dough balls. Bake the cookies for 12 to 13 minutes or until just beginning to color.

Remove the cookies from the oven and sprinkle each one with a few grains of course sea salt … it’s really important to do this while the cookies are hot so the salt sticks. Let the cookies cool for a couple minutes, then transfer to a cooling rack. Repeat with the remaining dough.