These irresistible cookies are so versatile. For something special, fill them with peanut butter and juice-sweetened jam to make a cookie sandwich. Dip half the sandwich in chocolate ganache and place on waxed paper–lined baking sheets to firm up the chocolate. There’s only one word for this—outrageous.
Recipe information
Yield
makes 2 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
In a bowl, mix together the flour, arrowroot powder, baking powder, and salt. In a separate bowl, combine the canola oil, vanilla extract, and agave nectar and whisk together thoroughly. Combine the 2 mixtures until just blended. Drop the batter by the teaspoonful onto the prepared baking sheets. Bake for 7 minutes, or until slightly golden. Do not overbake. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely. These cookies crisp up after cooling.
VARIATIONS
Step 3
Lemon Crisps: Reduce the vanilla extract to 1 tablespoon and add 1 teaspoon lemon extract to the cookie batter.
Step 4
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.
Step 5
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.
