I forgot to mention the addition of cornstarch to the Cocoa-Butter Cookies! /facepalm
You can add 1 Tbsp of cornstarch to pretty much any cookie recipe to keep the centers chewy and soft. ;0)
The recipe should have read as:Cocoa-Butter Cookies 1/2 C sugar* 1/2 C brown* sugar 1/2 C vegan butter* (Earth Balance) 1/2 C peanut* butter (peabutter, soybutter, etc) 1 heaping soup-spoon cocoa* 1 Tbsp egg replacer (en-R-g) 4 Tbsp brewed coffee* 1 ¼ C flour* (buckwheat, rice, quinoa, etc) ¾ tsp baking soda* 1/2 tsp baking powder* 1 heaping Tbsp cornstarch* ¼ tsp salt * = Organic
∴ Preheat oven to 375°F/190°C. Beat the butter until creamy. Add the nut/soy butter, and beat some more. Add the sugars, and keep on beating. Mix in the cocoa, egg replacer and coffee (use 1 egg instead of the replacer and coffee if you still eat eggs), and blend. Add soda, baking powder, salt, flour and cornstarch (using 1 Tbsp per batch will help keep your cookies soft in the middle) to the bowl. Fold the dry ingredients together first to avoid the dust filling your face. (Been there, done that!) Mix until the dough is all incorporated. Shape dough into balls (cotton ball-size) and place on un-greased cookie sheet about an inch apart. Gently press with a fork in a crisscross pattern. Bake 9-10 minutes.