Hi Ginny, you can generally substitute our Gluten-Free Measure for Measure flour 1:1 for unbleached all-purpose flour in cookies, cakes, muffins and other non-yeasted recipes. However, this cookie recipe also calls for rye flour, which makes it a bit more tricky. Since the amount of rye flour called for is only 1/2 cup (53g), it should work fine to substitute an equal amount of Measure for Measure flour, although the flavor and texture of the cookies will definitely be a bit different. If you're baking for someone with Celiac disease or someone who is highly sensitive to gluten, then you should also be sure that your other ingredients are certified gluten-free. Baking time/temperature should be about the same, but sometimes gluten-free baked goods take a bit longer to bake. 

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