Preheat your oven to 375°F / 190°C.
Line a baking sheet with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan margarine and granulated sugar until light and fluffy.
Mix in the brown sugar, applesauce, vanilla, and prepared egg replacer until well combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry to the wet , mixing on low speed until just combined. Be careful not to overmix.
Gently stir in the quick-cooking oats and vegan chocolate chips with a spatula.
Drop generous spoonfuls of dough (about 2 tablespoons / 30 ml / 1 fl oz each) onto the prepared baking sheet, leaving about 2 inches of space between them.
Bake for 10–12 minutes, or until the edges are golden brown and the centers are set.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Do not overmix the dough after adding the flour.
Mix only until the flour streaks disappear to ensure a tender, soft cookie.
