We checked with some of our most practiced bakers in the test kitchen to see if we could get you some reliable advice, Linda. The first suggestion they shared was using Measure for Measure in place of the wheat flour in a regular cookie recipe. The recipe conversion to gluten-free can be difficult with some cookies because of low hydration. Gluten-free flour and starches often cannot "hold" as much fat as wheat flour, so you can try reducing the butter or oil by a few tablespoons, or conversely increasing the amount of the flour blend by 1-2 tablespoons. Last tip comes from Sue, a test kitchen pro: "Another 'trick' is to add a small amount of water. Adding water will help hydrate any gums in the gluten-free flour blends, so it inhibits spread but also makes the cookie more cakey—rather than crunchy." We hope this helps, and happy GF baking! Kye@KAF

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