*I’ve vetted both Bob’s Red Mill and King Arthur Flour 1:1 for these cookies. Other less common brands, like Cup4Cup (and many others) will have different ratios of gluten-free flours and results may vary. For example, Cup4Cup uses a high volume of corn starch, which I’ve found leads to a very sticky batter even though the end result of the cookie is still good. If you make these with another brand of GF All-Purpose flour, I’d love to know your experience, but I generally recommend either King Arthur or Bob’s Red Mill.