Vegan Tagalong Cookies

1. Preheat oven to 400 degrees. In a stand mixer or medium bowl with an electric handheld mixer, cream margarine and sugar. Add flour, flaxseed, vanilla, salt, applesauce, and soymilk, and blend until dough is smooth.
2. In a cookie press without a form or with your hands, roll dough into a uniform tube. Slice into 0.25 inch wafers. On a cookie sheet covered in aluminum foil, bake for 6 to 8 minutes or until edges are golden brown. Remove and place on wire cooling rack.
3. For the peanut butter filling, in a large bowl, mix powdered sugar, peanut butter, and salt. With your hands, use roughly 1 tablespoon of mixture to form small balls and gently press on top of each cookie.
4. For the chocolate coating, in a microwave-safe dish, melt chocolate chips (about 2 minutes on high heat) in microwave. Once chocolate is fully melted, drop cookies into dish one at a time, using a spoon to pour chocolate over the top and coat evenly.
5. On a parchment-lined cookie sheet, place dipped cookies. When all are coated, chill cookies in refrigerator for 2 hours or until chocolate is fully dry.