Cream sugars, butter, corn syrup and vanilla with electric mixer fitted with paddle attachment until well blended. Dissolve lecithin in oil; stir into butter mixture.
Mix water and egg replacer until blended. Let stand 2 min. Stir into butter mixture. Stir in flour and salt until combined. Gently fold in cookie pieces. Transfer dough to storage container. Cover and refrigerate at least 2 hours or until firm.
For each serving: Portion 1 scoop (#8) in serving bowl.