I tried making my usual cc cookies gf by using almond flour… but the result was that they fell in the oven and lacked their signature toffee-like flavor from the butter sugar flour combination.
Do I need to use baking powder instead of baking soda when baking gf? Are there other types of flour that would work better for a thick, chewy gf cc cookie? Any and all help appreciated!!
Thanks to the Courtesy of :