In the bowl of your stand mixer with the paddle attachment, combine the vegan butter, sugars and the corn syrup. Mix well to combine for a couple of minutes on medium.
Add in the aquafaba and the vanilla and beat for about 5 minutes, until the batter is pale and smooth.
Turn the speed down to low and carefully add the dry ingredients and the oats, mixing just until combined. Scrape down the sides and mix briefly again.
Add the chocolate and coffee, and mix until combined.
Carefully add the potato chips and pretzels last, and mix just a few times until they are combined, trying not to break them up too badly.
Place the mixture in the fridge for at least an hour to set up.
Preheat oven to 375 and scoop the cookies out onto a parchment-lined cookie sheet. You can make them bigger if you like but I kept mine to the size of my regular cookie scoop. Bake for about 11-12 minutes, or until crispy on the edges and little golden.