Line two cookie sheets with parchment paper and set aside. 

Combine the flour, salt, baking soda and baking powder in a small bowl and set aside. 

Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment and mix until light and fluffy, about 3-4 minutes. 

Add the peanut butter and miso to the mixture and mix for another minute. 

Add in the Just Eggs or flax eggs and vanilla extract to the butter-sugar-peanut butter mixture and combine for a few seconds. Slowly add in the dry ingredients and mix until just combined. Fold in the chopped nuts and chocolate at the end. 

Using a medium cookie scoop, shape the cookies into balls and place about 12-14 cookies on each sheet. Keep the cookies chilled while you put together the topping. 

Place the nuts and chocolate chips on two separate plates and preheat the oven to 330°F (165°C).

Once ready to bake the cookies, spread a teaspoon of peanut butter over the surface of each cookie, then dip them into the chopped nuts and place back onto the baking sheet. Sprinkle with a few chocolate chips and repeat with the rest of the cookies. If desired, you can sprinkle a little sea salt on top of the cookies as well.

Bake the cookies, one sheet at a time in the middle of the oven for about 15 minutes or until the edges are lightly browned. 

Pull the cookie sheet out of the oven and lightly bang it against the table to flatten the cookies (and they will crack a little). Let them cool completely before digging in (if you can wait that long!).