In a bowl mix together the dry ingredients listed in Part 1 and set aside.

In another large bowl, cream together the butter and sugars, until smooth and creamy.

Add the Ener-G egg replacer powder, water and vanilla extract and beat well.

To this wet mix add the oats and flour mix and combine well.

Stir in the M&Ms too.

Cover it and cool it in the refrigerator for at least 30 minutes.

After about 15 minutes, preheat the oven at 325F/160C for 15 minutes. Grease the baking tray(s) with butter or non-stick cooking spray.

Take a tablespoon of dough, roll it and flatten it slightly. Do it for the rest of the dough and place it about an inch apart. If you want you can press some more M&Ms not top of each cookie.

Bake it for 10-12 minutes. I took out mine after 11 minutes.

Cool the cookies on the baking sheet itself on a wire rack for at least 5 minutes, before placing the cookies directly on the rack to allow it to completely before storing it in an air tight container.