Until then, I thought I'd post a peanut butter cookie recipe I came up with a couple weeks ago that is sweetened with agave. I generally do half shortening in most of my recipes since we live in a high elevation area and without it, they come out really flat. If you hate shortening and live in high elevation, you could also add a little more flour with some water, but you'll need to check on the amounts. If you are located in lower elevations, you can use all butter.
These also freeze really well. We let them cool completely first and then put a bunch in a Freezer quart sized ziploc bag. I take a couple out about a half hour before we want some and let it thaw on the counter. Or, you can stick it in the microwave for a few seconds.
Agave Peanut Butter Cookies
¼ c butter
¼ c shortening
1 tsp vanilla
2/3 c agave
½ c peanut butter(chunky or smooth)
¾ c white flour
¾ c wheat flour
¾ tsp baking soda
1 c peanuts (optional...though I didn't do this but used chunky natural peanut butter)
Mix wet ingredients in large bowl. Mix flour and baking soda together and combine with the wet ingredients. Slowly mix in peanuts. Chill dough for 2 hours. Preheat oven to 325 degrees. Bake 10-12 minutes until light brown.