In a large mixing bowl, stir together egg replacers (see note), sugar, melted chocolate, cooking oil, and vanilla.
Stir together flour and baking powder in a separate bowl. Slowly mix in the flour mixture, until thoroughly combined. Cover and chill for at least 1 hour, or until the dough is easy to handle
Scoop out ½ teaspoon portions of peanut butter onto a plate or cutting board. Freeze the individual peanut butter portions for at least fifteen minutes before using, so that they are firm and easy to handle.
Preheat the oven to 375°F. Scoop out the dough using a tablespoon measure. Flatten the cookie dough balls with your hand and place a frozen peanut butter portion in the center. Roll the cookie dough back into a ball. Bake for 8 to 10 minutes or until edges are set and tops appear cracked.
Remove cookies from the oven and cool on a wire rack. Makes about 48 small cookies or 24 regular sized cookies. Keep at room temperature for up to 5 days, or freeze in closed container for up to 3 months.
I use Bob's Red Mill Vegetarian Egg Replacer, but any "egg replacer" found in the natural foods aisle would probably work. I have no tried flax or chia eggs in this recipe.This recipe can also be made with eggs; just use 3 room temperature eggs in place of the egg replacer.