Vanilla Crisps

• 1 cup whole wheat pastry flour
• 1/2 cup arrowroot powder
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 6 tablespoons canola oil
• 2 tablespoons vanilla extract
• 1/2 cup light agave nectar

1. Preheat the oven to 350F.
2. Line 2 baking sheets with parchment paper.
3. In a bowl, mix together the flour, arrowroot powder, baking powder, and salt.
4. In a separate bowl, combine the canola oil, vanilla extract, and agave nectar and whisk together thoroughly.
5. Combine the 2 mixtures until just blended.
6. Drop the batter by the teaspoonful onto the prepared baking sheets.
7. Bake for 7 minutes, or until slightly golden.
8. Do not overbake.
9. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
10. These cookies crisp up after cooling.
11. Lemon Crisps: Reduce the vanilla extract to 1 tablespoon and add 1 teaspoon lemon extract to the cookie batter.
12. Almond Crisps: Reduce the vanilla extract to 1 tablespoon and add 1 teaspoon almond extract and 1/3 cup sliced raw almonds to the cookie batter.
13. DIY Crisps: Create your own special combo by adding 1/3 cup of any (or all) of the following: chopped nuts, dried chopped fruit, or chocolate chips.

whole wheat pastry flour, arrowroot powder, baking powder, salt, canola oil, vanilla, light agave

Taken from www.epicurious.com/recipes/food/views/vanilla-crisps-379324 (may not work)