Hi Pat, most if not all of these cookies can be made by replacing the Unbleached All-Purpose Flour or Whole Wheat Flour called for in the recipe with our Gluten-Free Measure for Measure Flour, and for some of these recipes we've even done the converting for you. Baking time may be a bit longer when using the Measure for Measure Flour, but check at the time recommended in the recipe, and reset the timer from there. 

Since gluten-free baked goods do tend to dry out a bit more quickly than regular baked goods, you'll definitely want to take advantage of our make ahead tips for cookie doughs. Freezing the cookie dough or baked cookies is another great option. 

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