Peanut Butter Cookies

Ingredients:

3/4 Cup Butter (1 and 1/2 sticks)

1/2 Cup Rapdura Sugar

1/2 Cup Agave Nectar

1/2 teaspoon pure Stevia

1 16oz jar Organic Peanut Butter

2 eggs

1 teaspoon vanilla

2 Cups Whole Wheat Flour

1 Cup Organic Quick Oats

1 teaspoon baking soda

1 teaspoon salt

About the Ingredients:

Peanut Butter - I'm using a brand of organic peanut butter with the single ingredient of peanuts. If your peanut butter has added fat or salt, then simply reduce the amount of butter and salt in this recipe.

Rapdura Sugar - This type of sugar is just dehydrated sugar cane. It uses the whole cane with no processing. It looks like dirt and has a molasses type flavor. This sugar retains many nutrients that are lost in processing, such as Iron and Vitamin C.

Pure Stevia - Much of the easily accessible stevia has fillers added. The best way to tell if you have pure stevia is to look and see if the comparisons rate is 1/4 teaspoon equals 1 cup of sugar. It should also say 100% pure stevia somewhere on the package. If you're using a stevia with fillers, then use the amount that the package says equals 2 cups of sugar.

Whole Wheat Flour - All whole wheat flours are not the same! If you use regular graham flour, your cookies will have a bread-like texture. I use Bob's Red Mill Organic Stone Ground Whole Wheat flour, which is ground from hard red spring wheat. Another option is whole wheat pastry flour.

Method:

Preheat oven to 375 degrees.

Cream butter, rapdura, agave nectar and stevia together. Add eggs. Add peanut butter, salt and vanilla. Beat well. Add oats.

Sift flour and baking soda together. Add to wet mixture 1 cup at a time and mix well.

Using a #30 black scoop (1 & 1/4 ounce), scoop balls of dough and place onto a greased cookie sheet. Use a fork to press the balls down and leave the criss-cross pattern on top.

Bake at 375 for 10 to 12 minutes. Makes about 40 cookies.