Joy, The phrase "one big greasy cookie" caught my eye, especially the word "greasy." I've been baking gluten free for only about a year, but one of the things I've read is that gluten free flours don't react with the fats in the same way that wheat flours do, so adjustments to the amount of fat need to be made for gluten free baking. So your problem with cookie spread may not be temperature, or types of fat, but might be the ratio of fat to gluten free flour. Just a thought--I'm no expert!

• Reply