Cream the butter and sugars together in a large bowl – at medium speed until it is light and fluffy.
Add the almond butter and mix it.
Add the prepared egg replacers and mix in.
Add the dry ingredients and vanilla extract. Mix well.
Split dough in half.
Lay on a large piece of waxed paper that is about 18″ long.
Roll into a log that is about 2″ in diameter.
Each log will be about 12″ to 15″ long – depending how well you split the dough in half.
Roll up in the wax paper and fold in the ends. Put in the refrigerator to harden up.
At this point you could put the dough in a freezer bag and freeze for the future.
If you are making the cookies today or within 3 days you can just put them in the refrigerator.
You may take out one of the rolls to slice as soon as two hours.
Cut the cookies into about 1/4″ to 1/2″ slices. Depending how wide you want then to spread.
I made big cookies so was closer to 1/2″.
Place on an ungreased cookie sheet and bake at 350° for 10 minutes.
Remove from the oven and let set about 5 to 10 minutes.
Remove to a wire rack to cool completely.