I've made chocolate chip cookies with banana for the egg and lowfat coconut milk to replace both the milk and the oil, before to arguably mixed results. They tasted great, although they didn't rise very much; more flat and chewy than the kinds of cookies you get in a store, for instance, although that could be common for homemade chocolate chip cookies (that was my first time making any). Either way, it might be worth trying. I know coconut milk (even lowfat) is still not the healthiest stuff, but I find that the higher fat content works well for baking and ad least it doesn't leave behind an oily texture.
I don't know about subbing agave nectar in cookies. I sometimes do it in pancakes or things I would've used honey in as an omni, even whole wheat bread and/or pizza crust, but never something that calls for some kind of granulated sugar.
Unfortunately, I also can't be of much help with the different flour types. I find besan works marvelously in muffins (especially in a blend with whole wheat and just a little unbleached all-purpose). But, again, I don't know how it would effect the texture of something like a cookie.
I don't know about subbing agave nectar in cookies. I sometimes do it in pancakes or things I would've used honey in as an omni, even whole wheat bread and/or pizza crust, but never something that calls for some kind of granulated sugar.
Unfortunately, I also can't be of much help with the different flour types. I find besan works marvelously in muffins (especially in a blend with whole wheat and just a little unbleached all-purpose). But, again, I don't know how it would effect the texture of something like a cookie.
Sorry I can't offer more direct help.
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