In AZ, you can get your recipes tested for $15 per sample at the Food testing lab in Tucson. As long as they fall in between certain PH and aW values, they can approve it. Here is the table on page 15.
https://wayback.archive-it.org...lation/ucm123946.pdf
Here is a RI recipe which uses Ener G Egg replacer. It's pretty much a whole bunch of starches. It takes a bit longer to dry and tastes a bit weird on its own but it tastes fine on the cookie.
https://www.annclarkcookiecutters.com/recipe_view/21
Directions:
The amount of sugar you add depends on what you are using this icing for. For piping fine lines, as for borders to be filled in with more icing, the consistency should be fairly thick, like frosting. It needs to hold its shape without being so stiff that it's difficult to squeeze from a pastry bag. For glazing large areas, the icing should be just pourable, so that when spread, the surface flattens out. If you're using same icing for both purposes, make the thicker icing first, pipe the borders, then add water a few drops at a time to thin the icing.
Whisk together in a medium bowl:
2 tablespoons Ener-G egg replacer
1/4 teaspoon cream of tartar
Add, then whisk:
3 tablespoons water
Add and stir until smooth:
2 cups of confectioner's sugar, (adding more sugar if necessary to get the proper consistency).
Stir in:
1/2 teaspoon almond extract (or clear vanilla extract) (optional)
Food coloring (Optional)
Then decorate your cookies
Whisk together in a medium bowl:
2 tablespoons Ener-G egg replacer
1/4 teaspoon cream of tartar
Add, then whisk:
3 tablespoons water
Add and stir until smooth:
2 cups of confectioner's sugar, (adding more sugar if necessary to get the proper consistency).
Stir in:
1/2 teaspoon almond extract (or clear vanilla extract) (optional)
Food coloring (Optional)
Then decorate your cookies