A soft and chewy sugar cookie with a slight tang that's rolled in cinnamon and sugar.
Preheat the oven to 400 F. (Take your vegan butter out of the fridge and allow it to soften. Warm up your coconut oil so it is soft but not melted.)
Cream the softened vegan butter, soft coconut oil, and sugar with an electric mixer for 3 minutes until it's light and fluffy.
Mix the egg replacer powder with water according to the package directions (or measure out 1/3 cup apple sauce) and add it to the butter and sugar mixture and beat again for 30 seconds.