I made these Friday night for a church bake sale the next day. An hour out of the oven, I taste-tried one -- really, really greasy (even my adolescent kids said so). I tried one again the next morning, and they had set up beautifully -- a big hit at the bake sale. I know gluten-free flours have a hard time absorbing liquid (most Cooks Illustrated GF cookie recipes call for letting the batter sit for about 30 minutes before baking), so maybe a "rest period" is beneficial. I will make these again, but always a day ahead of when I need them.

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