In a small bowl, mix together the ground flaxseed and water. Set aside until thickened. With an electric mixer, cream together the margarine, sunflower butter, and sugars. Mix in the vanilla and flax/water mixture. In a separate bowl, combine the baking soda, baking powder, and flour. Add to the sunflower butter mixture and mix well. Refrigerate dough for 30 minutes.
Put sugar in a bowl. Roll chilled dough into balls (about 1" in diameter) and roll in sugar. Place balls on an ungreased cookie sheet. Using a fork, flatten the balls making a criss-cross pattern. Bake in 350° oven for 10-12 minutes. Let cool slightly on the cookie sheet, then transfer to a cooling rack.
Notes
Nutrition information for 1 cookie: Calories: 116, total fat: 5.5 grams, saturated fat: 1 gram, trans fat: 0 g, cholesterol: 0 mg, sodium: 51 mg, total carbohydrate: 16 grams, dietary fiber: 1 gram, sugars: 9 grams, protein: 1.5 grams.