Ingredients: 1/2 cup Agave nectar,2 tablespoons agave nectar,1 tablespoon almond milk,1/2 teaspoon baking soda,1 1/2 teaspoons Ener-G egg replacer,1/4 cup Tropical Traditions coconut peanut butter, softened (Regular,1/2 cup Tropical Traditions coconut peanut butter,1/2 cup sifted organic powdered sugar,1/2 cup vegan sugar,1/2 cup unsweetened cocoa powder,1 teaspoon vanilla,1/2 cup vegan buttery spread,2 tablespoons water,1 1/2 cups whole wheat pastry flour
Instructions:
- Preheat oven to 350 degree Fahrenheit.In a medium mixing bowl: Stir together flour, cocoa powder, and baking soda; set aside.In a large mixing bowl beat together: Earth Balance vegan buttery spread, sugar, agave, and 1/4 cup peanut butter
- Combine with an electric mixer.
- Add egg, milk, and vanilla; beat well.Beat in as much of the dry ingredients as you can with mixer.Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 24 balls and set aside.Filling :In a medium mixing bowl combine powdered sugar;Peanut butter and agave nectar until smooth.Shape mixture into 24 balls.Take 1 Tbsp of cookie dough
- Place one peanut butter ball in the center.Slowly roll the cookie dough around the filling between hands Dough will cover the filling. Repeat with the rest of dough.Line cookie sheet with parchment paper.
- Place coookie balls 1 inch apart on a cookie sheet
- Bake cookies for 12 to 15 minutes.
- Let cookies stand for 1 minute
- Transfer cookies to wire racks and cool.
