Tried my first recipe from the cookbook "Baking with Agave Nectar" by Ania Catalano. This recipe is called "Vanilla Crisps" in the book, but mine did not come out crispy at all. It may have to do with the fact that I only had 1/4 cup of Arrowroot powder, so I subbed 1/4 cup of white whole wheat flour. I just made them today, so maybe they'll crisp up in time... I also added about 1/4 cup of chopped, toasted pecans. Very tasty. I'll have to follow the recipe next time and see if they come out crispier.
Vanilla Crisps (vegan; no sugar)
1 c. whole wheat pastry flour
1/2 c. arrowroot powder
1 t. baking powder
1/2 t. sea salt
6 T. canola oil
2 T. vanilla extract
1/2 c. light agave nectar
Preheat oven to 350F. Line two baking sheets with parchment paper (I just used silpats).
In a bowl, mix together the flour, arrowroot powder, baking powder and salt. In a separate bowl, combine the canola oil, vanilla and agave nectar and whisk together thoroughly. Combine the 2 mixtures until just blended. Drop the batter by the teaspoon onto the prepared baking sheets. Bake for 7 min. or until slightly golden. Do not over bake. Let cool on the baking sheets for 5 min, then transfer to cooling racks to cool completely. Thees cookies crisp up after cooling.