These turned out wonderfully! I did have to tweak the recipe slightly for my flour blend, though. After mixing the original measurements, the dough was pretty dry and crumbly, so I added an extra 10g psyllium husk and about 150g water, which fixed it perfectly. I’ve noticed a similar “too much flour” issue when making the sourdough discard chocolate chip cookies too, so I’m wondering if Pamela’s 1:1 flour absorbs liquid differently than Bob’s Red Mill 1:1, which your recipes use. That said, these were absolutely fabulous, and I’m so excited to keep making them. They were even approved by my non-GF family, which says a lot!