Prepare the Ener-G Egg by following the package instructions (1 1/2 tsp powder whisked with 2 Tbs hot water until foamy), and add it to the Earth Balance and sugar mixture.

Whip (or whisk) it all up until it’s light a fluffy.

Whisk the dry ingredients together.

Add 2/3 of the dry ingredients to the whipped mixture and whip until combined.

Add in the remaining flour and mix by hand.

Cover the dough with plastic wrap and refrigerate for 1 hour.

Preheat oven to 375º F.

When the dough is chilled, line a cookie sheet with parchment paper.

Using a #40 ice cream scoop, make balls of dough (each ball will be made with 2 Tbs of dough, if you don’t have a #40 scoop).

Roll each ball in cinnamon sugar.

Using a fork (or whatever you want), squish the dough out into cookie shapes.

Bake at 375º F for 10 minutes for chewy cookies, 12 minutes for crunchy.

Remove from oven and let sit for 30 seconds.

They’ll be very soft when they come out of the oven, but that’s just fine!

Gently remove cookies from the baking sheet and let cool for a few minutes on a wire rack before serving.