Cookies are usually the easiest things to adapt to GFCF cooking. However, I do know from my gluten-infested days that even baking with wheat flour, cookies can be tricky. The thing is, you have to look at the texture of the dough, and add more or less flour depending on some unknown variable (humidity? altitude? phase of the moon?) and also you have to really watch the cooking times. When something bakes in 10 minutes, one lousy minute makes a big difference!

The biggest help to me though, was discovering silicone baking sheets. These REALLY WORK. We have Exopat baking sheets, and we use them a lot. On the downside, they never really seem "clean", since, like cast iron pans, they kind of get their own coating of grease that never comes off. On the upside, nothing, ever, ever, ever, sticks to them. They are not Teflon, and no one has (to my knowledge) reported anything awful about them. And they seem to last a long time. I've never had any wear out, anyway.

 

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