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Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Add the sugars, molasses, vegan egg, vegan butter and vanilla extract to a large mixing bowl. Whisk or beat until smooth.
Whisk or beat in the flour, baking soda and salt until smooth and creamy.
Fold in the oats, walnuts and chocolate chips.
Let dough sit for a few minutes to let oats absorb moisture. If you are not confidant that your dough will keep form when scooped, place in the fridge for ten minutes to chill.
Scoop dough onto cookie sheet. Top with optional added chips and salt.
Bake at 375 for 9-11 minutes.
Allow to cool on baking sheet for five minutes before transferring to cooling rack. As the cookies cool they will fall and crinkle.