Preheat oven to 375°.
In a large mixing bowl beat the dairy free butter and peanut butter at medium speed for about 20 seconds – until smooth.
Mix your non dairy egg according to package directions. I use a chia egg which is 1 Tablespoon chia flour and 3 Tablespoons water. To make the flour you need to grind chia seeds to a fine meal. The flour keeps perfectly in the freezer for future use. Set the prepared egg aside.
Melt the chocolate and set aside to cool a bit.
Add 3/4 cup flour to the peanut butter mixture.
Add the sugar, maple syrup, prepared egg substitute, baking powder and vanilla.
Beat until combined.
Add the remaining flour and beat well.
Remove the beater and drizzle the melted chocolate over the batter. Lightly swirl in the chocolate with a wooden spoon so that there are streaks of chocolate.
Roll into 36 balls and then roll in sugar.
Put in the refrigerator for about 30 minutes.
Place on an ungreased baking sheet about 2 inches apart.
Slightly flatten the balls with the bottom of a glass.
Bake at 375 degrees for 7-8 minutes.
Cool on a wire rack.