• Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
• In a large bowl, whisk together the egg replacer, almond milk, applesauce and extracts.
• In a small bowl, whisk together the oat flour, brown rice flour, baking powder and salt. Dump over the wet ingredients and fold together. Dough should be light and fluffy kind of like a muffin batter.

For the Raspberry + Blue-Raspberry Flavors:

• Divide the entire dough into half and add the rasperry jel desert powder, red food coloring and raspberry extract. Stir together until soft and pink.
• Divide the halved dough into another half. Use a cookie scoop to portion the double-halved dough onto the prepared cookie sheet. Bake for ~11 minutes or until the surface springs back when tapped. Slide the cookies off the pan and onto a wire cooling rack.
• Add the blue food coloring and blueberry extract to the other quarter of the dough. Use a cookie scoop to portion the dough onto the prepared cookie sheet and bake for ~11 minutes.

For the Orange Flavor:

• Add the orange jel desert powder, orange food coloring and orange flavor to ¼ of the dough. Stir together until thoroughly mixed.
• Use a cookie scoop to portion the dough onto the prepared cookie sheet and bake for ~11 minutes.

For the Peach Flavor:

• Add the peach jel desert and orange food coloring to the last ¼ of the dough. Stir together until thoroughly mixed.
• Use a cookie scoop to portion the dough onto the prepared cookie sheet and bake for ~11 minutes.