Reply to "Egg-Free, Dairy-Free and Nut-Free Sugar Cookie Variation?"

I ended up substituting 1/4 cup applesauce + 1/2 tsp baking powder per egg.  I also did use the vegan margarine.  The consistency was a little scarey while mixing, but came together nicely with the addition of flour.  I ended up adding an extra cup of flour to get the consistency just right (total of 5 cups) and then did lightly flour the waxed paper for rolling out and cutting them.  I was still a bit worried about spreading, so I put them in the freezer for about 10 minutes before baking for 8 minutes at 350' and had no spreading at all.  For a cookie with all of these constraints, they turned out quite tasty.