Preheat oven to 350 degrees and spray two baking pans with spray oil (I used coconut spray oil)

Add 1/2 cup vegan butter to mixing bowl and mix at medium speed until thick and fluffy- about 4 minutes.

Add coconut sugar to bowl and continue to mix for 1-2 minutes. Next, add remaining liquid ingredients (chickpea brine, almond milk and vanilla) and continue to mix on medium, about 1 minute.

Add remaining dry ingredients to mixing bowl and continue mixing until smooth, being careful to not over mix.

Add your peanut butter and mix on low until just combined, refrigerate for at least 15 minutes.

While dough chills, add remaining 1/2 cup of vegan butter, powdered sugar, cocoa powder and salt to a mixing bowl and mix on medium until thick and fluffy. Taste and add more powdered sugar and/or cocoa powder to taste. Let stand or refrigerate if its warm in your home.

When dough is chilled, roll out to about 1/4 inch thickness and use butter knife to cut out 15 egg shapes, about 3 inches tall and two inches wide (don't worry about them being perfect!) Gently lift each egg with a fork and transfer to baking sheets, placing about one inch apart.

Bake the eggs at 350 for 8-10 minutes (8 for a soft Lofthouse style cookie, 10 for a shortbread style)

While the eggs bake, re-roll out remaining dough, and make egg cutouts: start by cutting out same shapes as before, then cutting out an egg-shaped hole in the middle, leaving a 1/2 inch border. Do this 15 more times or until you run out of dough

When the egg cookies are done baking, transfer to a wire cooling rack. Re-spray the baking pans, gently transfer egg cutouts to tray (you can reattach if they break a little) and bake for 5 minutes.

Gently transfer egg cutouts to a cooling rack and allow cookies to completely cool

Frost your egg cookies with a butter knife and top with egg cutouts. Enjoy with a cold glass of almond milk!