When I think of Arizona, I think of the Grand Canyon, roadrunners and cactus. I toyed with the idea of using actual cactus in the cookie, but just couldn't wrap my head around it. They I thought about using cactus pear, which proved to be difficult to find in this part of PA. Then I had a brainstorm: Agave.
The agave plant is used to make a sweetener that has a very low glycemic index and therefore healtier for you. I used the sweetener in place of white sugar in the cookie. It just turned out that this recipe ended up being vegan as well, since I didn't use any butter or eggs. The cookie is soft and chewy and nutty. I think increasing the baking time by a few minutes and flattening them slightly more would create a crispier cookie. I think they tasted just like a granola bar. I imagine you could add any combination of dried fruit and nuts - whatever your favorites are. I used what I had on hand: almonds, coconut and raisins.
Preheat oven to 350 degrees. Mix dry ingredients together in a large bowl. Add agave, oil and vanilla and stir well to combine. Drop by rounded tablespoons onto a parchment lined baking sheet and flatten with the bottom of a glass or back of spoon. Bake for 10-12 minutes. Transfer to a wire rack to cool.
Okay, now I KNOW I skipped Alaska. Alaska's cookie is going to utilize sourdough. Since I don't know of anywhere in my area to buy a sourdough starter and no one I know has one, I had to make my own. Unfortunatley, this takes 48-hours to create and with the hubbub of Independence Day, I forgot to set it up. So, the starter is bubbling away in a glass bowl and I moved on to Arizona. I will post Alaska's cookies once the starter is ready - either Wednesday or Thursday.