Mix the egg replacer powder with 3 tbsps of water and set aside.
Line the baking trays with parchment paper and set aside.
Preparation
Preheat your oven to 350 degrees.
In a bowl, add the butter, sugar, egg replacer mix and vanilla extract. Mix until creamy and combined.
Add the dry ingredients, all-purpose flour, wheat flour, cream of tartar and baking soda.
Mix them together to incorporate all the ingredients.
In a small bowl, mix the ¼ cup of granulated sugar and the ground cinnamon. Set side.
Using a cookie scooper or ice cream scooper or by spoon, drop a tablespoon full of dough into the cinnamon sugar mixture.
Roll them around to coat and place them on your prepared baking sheets. Press them slightly with a spoon as shown in the video.
Bake for about 18 minutes.
Cool the baking sheet for few minutes and remove the cookies and put them on a wire rack. Let it cool completely before storing in an airtight container.
Video
Notes
Do not over mix the cookie dough after adding the dry ingredients.The original
recipe calls for one egg if you can add any egg replacer for one egg measure.
I did not add any salt, as I used salted butter for this recipe. If you are using unsalted butter, add about ¼ to ½ tsp of salt.
Bake for 15 minutes and if required bake again for 2 to 3 minutes. I baked it for 18 minutes and felt the cookies were slightly on the crunchier side.