These cookies came out as mix of chewy and cakey. My friends who aren’t gluten free said they couldn’t tell they were gluten free, and they really liked them. They are moist, not crumbly like a lot of gluten free baked goods. I also like that they are not overly sweet (I used dark chocolate chunks instead of chips). I substituted the coconut oil with avocado oil and brown sugar with coconut sugar, and it still worked well.
