Peanut Butter Agave Cookies 3/4 cup agave nectar 1/2 cup crunchy unsweetened organic peanut butter 1/2 cup butter 1 egg or ener-g egg replacement 1 1/2 teaspoons Vanilla extract 1 cup whole wheat flour 1/2 cup almond meal 1/2 teaspoon baking soda 1/2 teaspoon salt 6 ounces dark chocolate chips 1/2 cup roasted peanuts or cashews, coarsely chopped Combine agave, peanut butter, and butter in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350°F for 8 to 10 minutes or until lightly browned. Remove to rack and cool. *Almond meal can be found at health food stores or Trader Joes. You can also make your own by blending raw almonds in a food processor.