Well, I’m finally getting around to posting today’s cookies– Whole Wheat Peanut Butter Cookies. Sorry it’s late. I spent all morning at the hair salon then came home and wasted a lot of time on travel sites. I think I’m putting all my recipe building energy into travel routing. It’s kind of a puzzle, really. Expedia and Sidestep are good starting points, but if you are creative you can build better air routes by figuring out which airline uses which hub and what days are the cheapest.
But back to cookies — yesterday I went to a big liquor store here called Specs. Along with all kinds of wine and booze, they sell gourmet products and baking ingredients. I stocked up on my favorite every day vanilla (La Vencedora) and bought some more agave nectar. This time it was $3.99 for a 12 oz container, so I guess that’s better than what I said it was last time…..$7.00.
So today I wanted to use some agave and decided to try it out in this recipe. I halved the recipe and took a lady’s advice to increase the flour and use agave in place of both honey & brown sugar. My cookies were pretty good, but not very sweet and kind of dry. They’re still okay, but I recommend you make the recipe as written on allrecipes.com or use the agave in place of the honey and keep the brown sugar. Oh, and add a little salt!
Great recipe, agave or not, on allrecipes.com.