Preheat oven to 350 degrees.
In the bowl of an electric mixer, add both sugars and melted vegan margarine.
Combine until creamy in texture, then add the peanut butter, applesauce and vanilla. Mix until well incorporated.
Add the flour and baking soda and mix until you get a smooth cookie dough.
Using a cookie (or ice cream) scoop, form 1" balls and immediately place into a bowl of sugar, then onto a parchment-lined baking sheet.
Place one ball inside a heart-shaped cookie cutter that is roughly the same size as your cookie scoop and using a fork, press once in each direction as shown. You can hand-form the hearts, but it's really time consuming and these produce much sharper cookies. Repeat until all cookies are formed.
Sprinkles are optional, but if you decide to use them, add them now before baking.
Bake for about 10-12 minutes (all ovens are different). I judge them by a lightly golden browned bottom and otherwise "set" cookie. They will continue to set as they cool. Over baking will produce a tough cookie.
Store covered for up to 5 days. Enjoy!