With only 6 ingredients, these cookies are extremely easy to make. They're a bit fragile until completely cooled but after that it is safe to drizzle them with vegan chocolate.
Peanut Butter Cookies
¼ cup soy margarine, softened
1 cup natural creamy peanut butter
½ cup sugar
½ cup agave nectar
1 ½ cups flour
1 tsp baking soda
Cream together the margarine and peanut butter in a large mixing bowl, then add the sugar and agave until . In a measuring cup or small bowl, blend together the baking soda and flour. Add the flour mixture to the large bowl and mix thoroughly. Place TBSP size balls of dough 1 ½ inches apart on a cookie sheet sprayed lightly with nonstick spray (or lightly greased). Use a fork to flatten them to just under ½ an inch thick and leave a criss-cross pattern on top. Bake the cookies at 375 degrees for about 11 - 13 minutes; they should look like cookies instead of dough but not be browned and will be still soft to the touch. Allow the cookies to sit on the tray for a moment to firm up before moving them to a cooling rack.