Hi Peggie! Thank you for your question! To make this cookie gluten-free, I’d recommend replacing the all-purpose flour for an all-purpose gluten-free flour. Gluten-free flour mixes tend to be a bit more starchy, so you may need to use more almond milk to get the desired dough texture.

Thank you for your comment, Sarah-Jane. I am glad you were able to accommodate this recipe for your family members! And while we’d like to take the credit for this delicious creation, it was Dana, the author of the cookbook, who created the recipe (please read Josie’s review of the cookbook at the beginning of the blog post). Thanks again!