Mix the two flours, baking soda, baking powder and salt in a large bowl. Set aside.
Mix the egg replacer and water together and set aside.
To a large bowl add the softened dairy-free butter and both kinds of sugars. Mix at medium speed for about 5 minutes until the mixture is light and fluffy.
Add the two preprepared egg replacers and the vanilla to the butter mixture and beat at medium speed 2 more minutes.
Add the flour mixture to this bowl and mix in gently on low speed scraping down the sides to make sure everything is well incorporated.
Add the chocolate chips and fold in carefully.
Use a silpat (or parchment paper) on your cookie sheet. Scoop out large scoops onto the cookie sheet. That's about 2 heaping tablespoons full for each cookie. Lightly roll them into a ball and flatten to about 2 ½ inches to 3" in diameter.
Bake at 350• for 12 to 14 minutes. They will be light in color. If you flatten them more than bake for only 10 to 12 minutes.
Let cool for 10 minutes and then remove to a wire rack.