Gluten-free cookies can be just as flavorful, chewy, and rich as traditional gluten filled cookies. It just takes some tweaking and consideration into the recipe. Gluten-free flour varieties do completely different things, making most 1:1 mixes a subpar fit for truly satisfying cookies. Each type of flour has a different hydration rate. If cookies are baked before the flour is fully hydrated, you will end up with a crumbly end product.

Because of this, one of the biggest things I recommend is refrigerating your cookies for at least 2 hours but preferably overnight. This gives the flour time to hydrate and you will end up with a chewy, satisfying product.

The other main thing I recommend is starting with cold butter. When creaming the sugar with cold butter cut up into small pieces, you will cut into the fat molecules of the butter creating delightful little air pockets into the butter.