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. »