Chocolate Peanut Butter-Filled Cookies

Ingredients

• •⅝ cup agave nectar
• •1 tablespoon almond milk
• •½ teaspoon baking soda
• •1½ teaspoons ener-g egg replacer
• •¾ cup tropical traditions coconut peanut butter
• •½ cup powdered sugar
• •½ cup vegan sugar
• •½ cup cocoa powder
• •1 teaspoon vanilla
• •½ cup vegan buttery spread
• •2 tablespoons water
• •1½ cups pastry flour

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Method

From foodista.com — read the original

1. 1Preheat 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
2. 2Combine with an electric mixer.
3. 3Add 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.
4. 4Form 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
5. 5Place 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.
6. 6Place coookie balls 1 inch apart on a cookie sheet
7. 7Bake cookies for 12 to 15 minutes.
8. 8Let cookies stand for 1 minute
9. 9Transfer cookies to wire racks and cool.