Flax meal cookies will dry out faster than cookies made with eggs, so they're best when eaten on the same day they're baked. Don't overbake them! These little chocolate chippers were baked for 12 minutes at 375 degrees. The edges were just beginning to brown when I took them out of the oven; I let them "set up" for five more minutes on the hot baking sheet, then I moved them to a rack to cool. No worries about raw egg in this batter, you can even lick the mixing bowl :)
Eggs in cookies tend to act as an emulsifier - helping the fat and water in the recipe blend smoothly. Flax meal can do the same thing. It won't work as an egg substitute in any recipe that uses beaten egg whites for volume, like meringues. It also won't work in recipes that depend on egg proteins for structure, like custard; or for flavor, like french toast.