This is my second attempt at gluten free cookies, the problem is that the dough is to soft to roll. First substitute gluten free flour, we used almond flour and coconut flour- 3 parts to one. We also substituted for egg with a fox egg, one tablespoon flax meal to 2 tablespoons water. We used vegan butter -earth balance and a little coconut oil. You can substitute any of these in any recipe. We found the mix too Ronny and had to add extra flour.
When it came to rolling the dough we used wax paper on each side and then put it in the freezer for 10 minutes to harden enough to cut into shapes.
The cookies taste good!