I'm not vegan, so correct me if I'm wrong, but I know that tagalogs are sometimes sold as vegan if you get the right version, sometimes not! I did some googling and it looks like they usually contain whey, so here is what seems to be a totally vegan version! Makes 18 to 24 cookies Ingredients: For the cookie base: 1 cup vegan margarine 1/2 cup sugar 2-1/4 cups flour 1/4 teaspoon ground flaxseed 1 teaspoon vanilla 1/2 teaspoon salt 1 tablespoon applesauce 2 tablespoons vanilla soymilk For the peanut butter filling: 1 cup powdered sugar 1/2 cup chunky natural peanut butter 1/8 teaspoon salt For the chocolate coating: 1 10-ounce bag vegan chocolate chips What You Do: Preheat oven to 400 degrees. In a stand mixer or medium bowl with an electric handheld mixer, blend margarine and sugar until creamy. Add flour, flaxseed, vanilla, salt, applesauce, and soymilk, and blend until dough is smooth. In a cookie press without a form or with your hands, roll dough into a uniform tube. Slice into 1/4-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. 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. For the chocolate coating, in a microwave-safe dish, melt chocolate chips (about 2 minutes on high heat) in a 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. On a piece of parchment, place dipped cookies. When all are coated, place parchment paper on cookie sheet and chill cookies in refrigerator for 2 hours or until chocolate is fully dry.