I think you would have soup!
Teh cookies are delicious but not very healthy but for people who can't eat wheat flour or for Passover.
Linda C

Ovenbird, I know some bakers who claim that substituting honey for the granulated sugar works well. But, I have yet to try using honey or agave, in this classic recipe.
Sorry if what I'm offering is only hearsay.

Sol

If your goal is to make a lower GI product, may I simply suggest using a smaller scoop to make the cookies?

The sugar in the cookies isn't as much of a problem because of the protein in the cookies. This is one of the recipes I can make without bumping my blood sugar too high, because it is flour-less. It's a great recipe for someone with diabetes, but as in everything - moderation of course!

Couldn't you use Splenda or something like that to avoid the sugar problem? Or maybe mixing in something like peanut flour to offset the "liquid" in the agave? That way you're really just adding more peanuts and not a wheat flour.

I've never made these so I don't know how crucial the sugar is to the texture of the cookie.

Lisa

Ovenbird, try this...go to the link below, and read the comments. I bet you'll be fine. I'd definately only use 1/2 c agave..no more than 3/4 cup.

Here is a link that might be useful: Shauna's Peanut Butter Cookies

Yes, you can use Splenda!

Paula Deen's Magical Peanut Butter Cookies

1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a large baking sheet OR use parchment paper.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

From Paula Deen's Home Cooking

ovenbird-

The proof is in the testing... I made a half recipe and am here to say IT WORKED!

1/2 c. peanut butter
2 T. agave nectar
1/2 egg
1/2 t. baking soda

Yield: 24 small cookies

With an electric hand-held beater mix the egg and agave nectar. Add peanut butter and soda until well mixed.

I used a #100 scoop (about 1-teaspoon) and baked them in my Sharp Convection Oven - low-mix bake - preheated to 325°F for 5-1/2 minutes. I didn't bother pressing them with a fork, they may be a little too soft for that.

You may want to reduce the oven temperature by 25°F baking it in your oven. Agave Nectar tends to brown quicker than sugar.

I thought they were plenty sweet just using 2 T. of agave nectar in the 1/2 recipe.

Thanks for the challenge and the recipe. I'll be making these more often!!! ;-)

-Grainlady

I think I'll try Grainlady's half recipe using Almond Butter. That's the perfect amount for me! Since the boys don't like anything with Almond Butter.

Oh my, thank you all for your insights! I'm diabetic and have been substituting sugar with Splenda in my other baked goods recipes. But I've recently started using agave and really like the clean taste. Maybe I'll try making 4 half recipes, one with Splenda (Lisa's and Glenda's suggestion), one with agave (Grainlady's recipe), one with sugar (Claire's suggestion) and one with honey (Sol's suggestion) to test both taste and blood sugars using each sweetener. Hmmm, then I think I'll need a crane to lift me out of my chair.

Terri, thanks for the link with the great comments on substitutions for this recipe. I've saved it for future reference.

I think I'll reduce the sweetener, especially the agave to Grainlady's amount. LindaC, I suspect you're right about the batter getting soupy with 1/2 cup agave...not to mention it will likely be too sweet.

I'll also have to try variations like Almond Butter, adding dark chocolate chips, and of course using a smaller scoop!

And thank you Grainlady for giving it a go and reporting back.

Marsha, who's off to buy lots of peanut butter

Marsha, let me applaud you for attention to details! (The taste test being one of my most favorite forms of entertainment, so I can have an informed opinion.) You are either the most politically correct poster here, or the most adventurous; both admirable qualities. Don't forget to come back and tell us what you find out!

A collaborative effort, I love it!
Terri, please let me know how the almond butter recipe turns out, that's my new peanut butter. I love the brand called Barney Butter--not cheap, but healthy and GOOD tasting/consistency!

I can vouch for using Almond Butter instead of Peanut Butter with this recipe. (Although I always use sugar and make the entire recipe.) I love to make ice cream sandwiches with these using home-made peach ice cream.

Bad timing on my part...we're leaving Monday for 3 weeks at Point Pelee in Canada. We're also having house guests this weekend and as much as I hate it, I really do need to clean a little (ugh). I was hoping to make a batch for this weekend, but I may not have enough time.

I'll try to make some cookies before we leave (I now have lots of peanut butter!), but if time doesn't permit I'll definitely do it when we return and report back.

Ice cream sandwiches? Oh no, my waist can't take it! And I have all of you to thank for forcing me to make and taste test at least 4 different batches of cookies! Oh the hardships one must endure...

Marsha

oooh good idea Claire! I just made some chocolate ice cream today too...

I did try the "original" recipe with almond butter, and was a bit strong! ..But I'll try again..maybe the agave will give it a different flavor.

So these are good? Do I need this?

Yes!

I can't wait for the taste tests.

I should have added a description of the cookies I made using agave nectar. They are NOT a crispy cookie, they are more like soft molasses cookies. Hubby thought they were very good. Since he has a fondness for soft cookies he mentioned making a whole recipe the next time (LOL).

-Grainlady

Here's my review...I made some of these today to take to a friend tomorrow, although I added another small egg. (I did that because I have a very similar recipe that calls for two eggs, which I like, but don't think everyone does.) I used brown and granulated sugar in mine, used a 1 tsp. cookie scoop and baked them for 7 minutes on convection. My cookies turned out flat (which is why they are so good for ice cream sandwiches), and crisp/chewy. (Crisp outside, chewy inside.) I didn't feel the flavor was strong at all, but the extra egg may have helped that some.

OK, I'm back and just made these cookies with Splenda. They tasted quite good but the texture was very light and fluffy, not what I was expecting. The only eggs I had were huge double yolkers, probably equivalent to 2 small eggs. Could this have caused the airy texture? BTW, the ones with the dark chocolate bit on top were much better than the ones without...duh!

Next up, agave nectar...

Marsha

Marsha, I'm not surprised at the results for the cookies with splenda, I made them for Dad a couple of times before he passed away. Mine weren't really light and fluffy, but they weren't flat either, they stayed "thick" and were not chewy at all. I used one egg, so I think it's actually the Splenda that gives it that texture.

My aunt (Dad's sister) is gluten intolerant and Dad was diabetic, so she and Dad loved it if I made a batch.

Annie

I just saw this - I bake rarely. But I found Splenda brown sugar on Amazon, and it is a wonderful sub for regular brown sugar in baked goods.

OK, my not so scientific test is complete...finally! I made the four sweetener variations -- Splenda, agave, sugar and honey. I tested for both taste and blood sugars.

Taste results from best to least tasty (your taste might be different): Sugar, agave, honey, Splenda

Blood sugar results from lowest to highest: Splenda, agave, honey, sugar

Unfortunately, the one that had no effect on my blood sugars also was the least tasty...Splenda.

Although they tasted very good, the honey and sugar cookies upped my blood sugars more than I'd like.

The agave cookies, as its low GI value would indicate, raised my blood sugars but not as much or as quickly as honey and sugar, but over a longer period of time. And the taste was quite close to ones made with sugar. This is a keeper.

Thanks everyone for your help!

Marsha