Super Healthy Peanut Butter Cookies

I couldn't fina a peanut butter cookie that was whole gran and used only honey as a sweetner - so i made this up comletely from scratch - i hope they work out. I bought some peanut butter i htought was natural and it turned out to be super sweet - it had sugar and honey - so i figured i would use it in cookies.
1 cup sweetened natural peanut butter
1/2 cup agave nectar or honey
2 eggs
1/2 cup applesauce
blend
add 1/2 cup oatmeal
1/2 cup oatmeal processed in the blender
mix dry:
1 cup white whole wheat flour
1 tsp baking powder
1 tsp salt
bake at 350
drop by tablespoonfuls onto a baking sheet - i used my kitchen gadgets - a cookie scoop and silpats
otherwise spray the pan with baker's joy
looks likt they need a little longer than 10 minutes
i may have used too much baking powder - these are looking like little peanut butter biscuits.....
they taste good - not too rich and not too sweet -maybe if i had added some butter they would have spread more

"Honey Cakes"

The BF and i went to the international festival and had a really yummy honey cake that tasted like gingerbread, but with more spice. He loved them. I found a recipe online and altered it in that i used whole wheat flour and agave, a sweetener that is safe for diabetics and more spices than what they called for. Since agave is actually sweeter than sugar I left out the brown sugar the original called for. These turned out pretty well for whole wheat cookies.
The original recipe also included a glaze of powdered sugar which I didn't do.

Lebkuchen "Honey Cakes"

Ingredients:
2-3/4 cups 'white' wheat flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 agave

1/2 cup dark molasses

1/2 cup powdered milk

3 tablespoons butter, melted

1 large egg


Preparation:
1.
Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan; set aside. Combine flour, dry milk, cinnamon, baking powder, baking soda, salt, and spices in a medium bowl. Bring molasses to a boil over medium heat; add agave and butter. Remove from heat; cool 10 minutes. Stir in egg.

2.
Place molasses mixture in large bowl. Gradually add flour mixture. Beat at low speed with electric mixer until dough forms. Stir in almonds with spoon, if desired. (Dough will be slightly sticky.) Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack; cool completely.

3.
Prepare Glaze. Spread over cooled bar cookies. Let stand until set, about 30 minutes. Cut into 2X1-inch bars. Store tightly covered at room temperature or freeze up to 3 months.