Yummy! Ginger miso peanut butter cookies

I enjoy baking healthy treats for Boo. I can indulge in a couple and not feel guilty knowing they're healthier than the typical goods. I stumbled upon a great baking blog called Pattycake that has recipes on the healthy side and many are gluten and dairy free. The first recipe I tried is her ginger miso peanut butter cookies. Ohmigosh, talk about absolutely delicious! I tweaked her original recipe by replacing the brown sugar and honey with agave syrup, which is purported to have a lower glycemic index which means it raises blood sugar less than the other sweeteners. It's also a lot sweeter than refined white sugar so you can use less thus save calories. Well, I forgot this fact when I replaced it in this recipe so I did a 1:1 replacement and surprisingly it wasn't overly sweet so I'm keeping it that way. I shared these cookies with Porter and Violet at the pool the other day. She and Boo couldn't get enough. As we were leaving, we said we'd get together again soon and Violet said, "Bring your cookies with you." Got the seal of approval from 2 year olds, can't beat that!

Following is the recipe I tweaked. Go to the original recipe if prefer to use honey and brown sugar - nothing wrong with that. There's controversy over whether agave is really that much better anyway. I choose to think it's better until more information is provided and makes me think otherwise. Bake these, you will be happy you did. As Patty puts it, "The combination of sweet, savory, and spicy is pretty awesome :-)", and I completely agree.

Ingredients / Directions:
Have all your ingredients at room temperature. Mix together by hand:

- 1 1/4c natural peanut butter

- 3 Tbsp white miso paste

- 1/2 c agave syrup

- 1 egg (lightly beaten)

- 4 Tbsp starch (tapioca or corn)

- 1 1/2 tsp cinnamon

- 1 tsp vanilla

- 1/2 tsp baking soda

Next mix in:
- 1/2 c chopped candied ginger

Roll generous teaspoons of batter into balls, place on parchment or silicone lined cookie sheet, and press with a fork. Bake in a preheated oven at 325 for 15 minutes, or until lightly browned. Wait a few minutes before transferring the cookies to a cooling rack.