Preheat oven to 350°F (176°) and line a cookie sheet with a silpat or parchment paper.
In a stand mixer, mix the butter with the white sugar, brown sugar, egg replacer, and vanilla extract until fluffy and completely integrated.
Stir in the dry mixture until fully combined and scoop 1 to 2 inch balls (depending on how large you want the cookies to be) on the cookie sheet.
Mix the sugar and maple syrup in a small bowl until smooth and creamy.
The Nutrition Facts are an estimate only. Add more maple syrup or a bit of water if you want a thin glaze.
Makes approximately 16 cookies.