Made this recipe, but subbed King Arthur gluten-free flour for the flours in the recipe. Cookies came out great. I made exactly 8, as directed. I found that the first batch of 4 did not collapse much from the initial ball shape; they turned out good, but I was looking for a more even height cookie. So with the next 4 cookies I shaped them slightly by hand, to pre-form a sort of hockey puck shape. Those came out just right, because they retained that shape and came out more uniform. Either way, they came out delicious, but I thought it might be helpful information for anyone looking to make these gluten-free.
