I've been experimenting with gluten free baking. Unfortunately I've done a poor job writing down the recipes as I'm baking, so I apologize for that. It's something I'm working on. I think I primarily used almond flour for these. I'm finding that Gluten free cookies dry out much faster than non-gluten free. I usually store them in a tin wrapped in baking paper. Below you'll see the the coconut covered log that was then sliced and evenly spaced & finished with a dollop of jelly. After baking they were a nice crisp tea cookie.