Combine 1 tablespoon of Bob's Red Mill's Vegan Egg Replacer with 2 tablespoons water in a small bowl. Whisk very well until creamy and allow mixture to sit 2 minutes. Transfer to a mixing bowl
Add the remaining ingredients to the mixing bowl and stir vigorously until a crumbly dough forms. Press the dough into a ball and refrigerate 1 hour.
Preheat the oven to 350 degrees F. Stir the ingredients for the topping together in a small bowl.
Roll a small portion of dough into a ball. (1/2 inch to 1 inch in diameter). Roll the ball in the topping mixture, then press the ball into a round disc and place on a large baking sheet. Repeat for remaining cookie dough.
Bake 12 to 15 minutes on the center rack of the preheated oven (for softer cookies, bake 12 minutes, and for crunchier cookies, bake 15). Remove cookies from the oven and allow them to cool completely (Note: if you touch the cookies before they have cooled, they may crumble).