Preheat the oven to 180°C/350°F.
Line two baking trays with baking paper and set aside.
Place the sugar and vegan butter/margarine in a large mixing bowl. Cream together the butter and sugar until smooth.
In a separate bowl, combine the egg replacer and warm water. Pour it into the mixing bowl along with the vanilla bean extract. Stir well and ensure you scrape down the sides of the bowl to fully incorporate all the ingredients.
Add the flour, bicarbonate of soda and baking powder to the bowl. Partially combine into a dough.
Before the dough has fully come together, add in the chocolate chips. This is to ensure that you do not overwork the dough. Mix until just combined, making sure there’s no flour stuck at the bottom of the bowl.
Using your *clean* hands or two spoons, form walnut-sized balls of cookie dough and place onto the baking trays.
Bake in the oven for 10 minutes.
After 10 minutes, bang the tray on your countertop 8-10 times. This is to allow the cookies to spread out evenly. Place back in the oven for 2 minutes.
Allow the cookies to cool for 5-10 minutes, then serve & enjoy!