Peanut Butter Eggs: The Ingredients

Makes 1 1/2 to 2 dozen cookies


- 1 cup vegan margarine
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon ground flaxseed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon applesauce
- 2 tablespoons vanilla soy milk

Peanut Butter Filling

- 1 cup powdered sugar
- 1/2 cup chunky natural peanut butter
- 1/8 teaspoon salt
- Chocolate Coating
- 1 (10-ounce) bag vegan chocolate chips


• Preheat the oven to 400-degrees Fahrenheit. Line a cookie sheet with foil.
• In a large bowl, blend the margarine and sugar until creamy with an electric handheld mixer.
• Add the flour, flaxseed, vanilla, salt, applesauce, and soy milk, and blend until the dough is smooth.
• In a cookie press without a form, or with your hands, roll the dough into a uniform tube.
• Slice into 1/4-inch wafers.
• Use your thumb to gently press one side of your wafer to create an oblong or egg shape.
• On your lined cookie sheet, bake your wafers for 6 to 8 minutes, or until the edges are golden brown. Remove and place on wire cooling rack.
• While your cookies are baking, make your peanut butter filling.
• In a large bowl, mix the powdered sugar, peanut butter, and salt.
• With your hands, use roughly 1 tablespoon of peanut butter filling each to form small balls, and gently press one on top of each cooled cookie.
• Once your cookies are built, make your chocolate coating.
• Follow the directions on the vegan chocolate chips package on how to melt them.
• Once your chocolate is fully melted, drop the cookies into your chocolate one at a time, using a spoon to pour chocolate over the top and coat evenly.
• Place the dipped cookies on a piece of parchment.
• When all your cookies are coated, place the parchment paper on a cookie sheet and chill the cookies in the refrigerator for 2 hours, or until the chocolate is fully dry.

Find the ingredients at a market near you. »