I made these cookies for the first time a couple of months ago as a thank you gift to my supervisor. She’s on a wheat-free diet so I had to adapt to that. Gluten plays an important role in baking – it is a binding agent that helps give a nice chewy texture. Without gluten in cookies, the dough tends to get very hard and dry. The cookie would be very different (likely to be harder in texture) if I were to substitute the flour in my usual cookie dough recipe with gluten-free flour. So I decided to adapt my melting moment cookies recipe to make these gluten free cinnamon cookies. Making these gluten-free cookies were quite challenging. Simply because the dough was dry and crumbly which makes it difficult to roll out. When baking, the cookies remained pale in colour so to determine if they are done, just use your fingers and press down the middle. If the cookie is hard that means it is over-baked; it should be slightly soft in the middle. …