Mix together in a small bowl the powdered egg substitute and set aside for about 5 minutes before adding to the mixer.
Set the free standing mixer to medium high speed, beat together the oil, sugar, vanilla, and the egg substitute until smooth.
Reduce the speed to low, add in the baking soda, baking powder, cocoa powder, and add in the flour about 1/2 cup at a time.
Once all the flour is added, blend everything until well combined.
Then cover the bowl and place into the refrigerator for 2 to 4 hours, or until firm.
After 2 to 4 hours, remove from the refrigerator and cut the dough in half.
Preheat the oven to 350° F.
Prepare two baking sheets with parchment paper and set aside.
Next, flour the counter top and the rolling pin, and place half the dough onto the floured counter top.
Then roll the dough to about 1/8th inch thick, cut out the cookies with a cookie cutter, I used a heart shaped cookie cutter.
Arrange the cookies onto the lined baking sheet, keeping the cookies about 1 inch apart.
Continue until the dough is gone.
Fill both baking sheets and place them into the oven.
Bake for 7 minutes, switch and rotate the baking sheets.
Then return to the oven for another 5 to 7 minutes.
Watch the cookies closely, baking times can vary.
Once the cookies are done, they should be firm to the touch, remove from the oven and leave them to cool on the baking sheets.
After the cookies have completely cooled, it is time to frost.
For the frosting I used a pre-made (store-bought) organic vegan white frosting for my cookies.
Remove about 1/2 of the container of frosting into a bowl.
Next crush the freeze dried strawberries into a powder with a coffee grinder, I like to have a few chunks of the strawberries for texture.
Pour the crushed freeze dried strawberries into the bowl of frosting and stir until well combined.
Continue by frosting the cookies and serve.
