Preheat the oven to 350°F.
Line two baking sheets with parchment paper, and set aside.
Mix together the powdered egg substitute to the package direction and set aside.
In a large mixing bowl, cream together the sugars, oil, and margarine with a free standing mixer.
Once this is smooth, add the egg substitute and vanilla, continue blending.
Continue by adding the baking powder, baking soda, creme of tartar, and salt.
Now add the flour slowly to the bowl while on a low setting, mixing until well combined.
Next add a little sugar to a small bowl, about 2 Tbsp, ( this is to roll the cookies in ) place next to the prepared baking sheet.
Scoop the cookie dough into a ball ( about the size of a golf ball ), drop the ball into the bowl of sugar, and roll until the ball is covered in sugar.
Place the sugar coated dough ball onto the baking sheet and continue until you have used up all the dough.
After you have filled the baking sheets, flatten the cookies with the bottom of a glass, pressing down on each dough ball.
The cookies should be about 1/4 inch thick.
Place one baking sheet into the oven.
Bake for 6 minutes, rotate the baking sheet and bake for another 6 minutes.
You will notice the cookies will be slightly brown on the sides.
Take the cookie sheet out of the oven and let the cookies cool on the sheet for a few minutes before moving them to a cooling rack.
Continue baking the next baking sheet as you did the first.
Once the cookies have cooled completely, store in a air tight container or freeze for later.
Serve these tasty cookies with your favorite hot or cold beverage.
