Pre-heat oven to 350.
1/2 c butter
1/2 c peanut butter
1/8 cup honey
1/8 cup blue agave or real maple syrup
1/2 tsp baking soda
1/2 tsp non-aluminum baking powder
1/2 tsp vanilla
3/4 c spelt flour
3/4 c whole wheat pastry flour
Cream together sugars with butter, peanut butter and egg. In a separate bowl mix together all dry ingredients. While mixing creamed mixture, slowly add dry ingredients until well blended.
Roll dough into balls (if mixture is not firm enough to roll into balls, add flour to the mixture one tablespoon at a time,and allow a few minutes for absorption so your dough does not become overly stiff). Place balls on cookie sheet well spaced apart so they can be pressed down with a fork, making a crisscross on the top. For decoration, you may want to add a sprinkling of chopped nuts or a pinch of raw sugar.
Bake for 8 minutes. Allow cookies to cool on sheet a few minutes before removing so they remain in tact. Cool completely on wax paper or cooling rack.