In bowl of an electric mixer fitted with a paddle attachment, add flour, powdered sugar, and margarine. Beat on medium speed until smooth.

In small bowl, combine warm water and egg substitute. Add egg substitute mixture and molasses to mixer and mix on medium speed until smooth. Fold in chocolate chips.

Place batter into an 8 × 8-inch pan and refrigerate for 30 minutes.

Preheat oven to 325 degrees. Line two baking sheets with parchment paper. Cut into 32 strips that are ¼-inch wide and 4 inches long. Place 16 strips on each baking sheet, and bake for 20 to 22 minutes, or until crispy. Serve with your favorite vegan chocolate or strawberry dipping sauce.

Chef’s Tip: Plant-based egg substitutes vary by brand and may absorb different amounts of flour and sugar. If the dough is too sticky, add 1 additional tablespoon of powdered sugar at a time until it resembles the texture of traditional cookie dough. Fold in chocolate chips, chill, and bake as directed.