Preheat the oven to 350°F. Coat a cookie sheet with 6 seconds of cooking spray.
Combine the agave nectar, stevia and almond extract in a microwave-safe bowl and microwave on high until the mixture starts to bubble, about 40 seconds. Stir to dissolve the stevia, then add the salt and oil and stir very well.
Add the almond and millet flours, and stir with a fork, cutting in or smashing the flour into the wet ingredients on the side of the bowl until you have damp sandy clumps that barely stick together. Separate the mixture into 4 mounds in the bowl.