Ellen, make sure you are using an ingredient called xanthan gum in gluten-free recipes, especially conversion recipes. It's an ingredient that is essential because it holds the flour together to keep it from falling apart or spreading. It could also be the butter; if it's too soft the cookies will spread when they bake. If these don't fit the bill for you, please feel free to call our Baker's Hotline number at 855-371-2253 so we can troubleshoot with you. Bryanna@KAF

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