Poppy seed cookie fail
I tried to veganize Aguonu Sausainiukai, Lithuanian Poppyseed Cookies, by subbing out 2 TBS flax for two of the eggs, 1 1/2 tsp EnerG for the other egg, Tofutti for the dairy sour cream, and canola oil for melted butter.
They turned out puffy and soft, not golden and flat like the picture. Any idea what I might have done wrong?
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