Preheat oven to 350°F. Lightly grease a baking sheet.
In a mixing bowl with an electric mixer, blend together butters, Splenda Sweetener, and vanilla extract.
Add egg substitute, water, and vinegar; mix to combine.
Add flours, salt, and baking powder. Mix on low speed just until combined. Do not overmix.
Transfer dough to a floured work surface. Divide dough in half; pat each half into a circle and cover with plastic wrap. Refrigerate about 1 hour.
Remove dough from refrigerator and roll out on a floured work surface to about ¼” thick. Use a paring knife to cut out football shapes. Place cookies on prepared sheet.
Bake for 10–12 minutes or until lightly browned on the bottom. Transfer to a wire rack and cool completely.
To decorate: Spread chocolate frosting on cookies. Pipe laces with white icing.
