In a small bowl combine flours, baking soda, cinnamon, and salt and set aside.

Combine butter, sugar, and agave nectar in a stand up mixer. Using the paddle attachment beat together until light and fluffy, scraping down the sides of the bowl as needed. With mixer on low, slowly add in the dry ingredients scraping down the sides of the bowl as needed. Mix until dough is smooth and fully hydrated. You may need to add 1-3 teaspoon to help the dough come together. Do not overmix.

Remove dough and separate into two equal balls. Place each ball of dough on top of a sheet parchment paper. Flatten. Top with another parchment paper and roll out to a rectangle approximately 6 inch x 9 inch, squaring the sides with a bench scraper or offset spatula. It should be about about ⅛ inch thick.

With a pastry cutter cut or knife score the rectangle into 12 pieces. Score about halfway through the dough, be careful not to cut through it. Stack the parchment papers and place on a baking sheet. Freeze for 20 minutes.

Preheat oven to 350 degrees. Once dough has chilled, remove from freezer and place on individual baking sheets, keeping the bottom parchment paper to line the sheet. With a fork, mark each cracker with several indentations.

Bake 12-15 minutes, until lightly browned and crisp. Remove. Set on cooling rack and let cool completely. Once crackers are cool, break apart into individual crackers. Store in an airtight container for up to 5 days.