In response to DamianMarley, to make cookies chewier, use less water based liquid - I would omit the soymilk in this recipe. Things like applesauce, soymilk, mashed banana, tofu, and water give cookies a cakey texture. Unfortunately for our waistlines -  Oils, margarine, peanut butter, etc contribute to a rich, chewy, crunchy texture. To add cohesiveness (non-crumbliness) I have had good luck with arrowroot powder from the healthfood store. One tablespoon is a nice substitute for one egg when baking - that way you don't need to add any watery liquid, and it requires no additional oil.