I just made some cookies for a gathering tonight that had to be vegan and gluten free. I used a general gluten free all purpose flour with a bit of guar gum and flaxmeal/water mixture to replace the 2 eggs. I thought the flax would give them a bit of nutty flavour. The flavour is excellent, but the cookies are extremely thin and crunchy. Should I have used a different egg replacer or do you think it could be the flour.