Anyway, I did some emergency adaptation/improvisation and the cookies came out REALLY GOOD. So, posted below is the revised recipe.
Chocolate Macadamia Nut Cookies
1 cup unbleached flour
1 cup vegan sugar
1 cup chocolate chips (mm, use ghirardelli's double chocolate baking chips, they are so perfect for this!)
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp fine-grained sea salt (or any kind you have)
1 cup chopped macadamia nuts (i encountered the problem of not knowing how finely to chop them--my advice is to chop them to roughly the same size as the chocolate chips)
1/2 cup soy margarine
egg replacer (one egg's worth) (this is bizarre because the cookbook calls for 1 tablespoon egg replacer, but it doesn't explain whether this means 1 tablespoon of already-mixed egg replacer or 1 tablespoon of powder or what--I decided to simplify and just use one egg's worth, which is 1 1/2 tsp of powder with 2 tbsp water)
1 tsp vanilla extract
Oil/soymilk to taste/consistency desired
1. Preheat oven to 350 degrees F. Grease two cookie sheets.
2. In large mixing bowl mix together flour, sugar, cocoa powder, baking soda, salt, chocolate chips and macadamia nuts. Set aside and in a small bowl beat together the "egg"--1 1/2 tsp of egg replacer powder with 2 tbsp warm water. In another bowl mix together (this may take awhile, you'll need to do this until the margarine is very soft/creamy--I used an electric mixer) the margarine, vanilla and already-mixed-together egg replacer. Add the contents of this bowl to the bowl of dry ingredients.
3. You will now have a very dry, lumpy mix. Because this was where the recipe in the cookbook ended, I had to improvise, so I don't have measurements for this step. However, here's what you do: Alternately add vegetable oil and soymilk (you pretty much want a 1:1 ratio--if they can't be exactly equal, you want more oil than soymilk, although ideally you should try to add the same amount of both) until the dough is wet enough to form into balls/cookies. Don't go past this point! If you make it too wet you'll ruin the batter. A little bit of liquid goes a long way here. Use your hands to mix--it's easier--and make sure you leave no lumps of dry powder. Most important is to only add the oil/soymilk a little at a time and stop as soon as you think it will stay together. It should NOT be anywhere near pour-able!
A note on oil vs. soymilk: Soymilk evaporates when baked, while oil doesn't. What this means is that if you rely too much on soymilk in this recipe, when it evaporates in the oven the cookies will get vary hard, and not in a good way. So be careful!
4. Roll the batter into little 1 to 1 1/2 inch balls and flatten them slightly on the greased cookie sheets.
5. In terms of baking--the time will vary based on how much liquid you add and your oven. Use 12 minutes as a base baking time, and then keep checking on them from there (just don't check TOO often or the cookies won't bake because the oven door keeps opening). I think my time was roughly 16 minutes for these cookies. The trick is to remember that they will keep baking as long as they are on the sheet, even after they come out of the oven. When you take them out they should not look done--they should be somewhat mushy. This is all something to be done by your own judgement, but remember that the more you bake them, the more crunchy they'll be, and the less you bake them, the more chewy.
These cookies came out a-maz-ing. Seriously. Everyone loved them. They're very rich. I quadrupled this recipe and formed half of the batter into a roll and froze it. Today I'm going to defrost those rolls, slice them into cookies and bake them. I don't have a digital camera, otherwise I would take pictures, but trust me, they're great.
Enjoy! Feel free to ask any questions if something I wrote wasn't clear. And if you make them, let me know how they turn out!