Is it possible to do a swap for gluten free flour on these? Would you do a one for one on the weight with an available AP GF flour? Any suggestio...

If you sub GF flour you would be removing gluten obviously, but that's the only real "binder" in the recipe so the cookies could be crumbly. I would say a 1:1 swap with your preferred GF flour (I like Bob's cup 1:1 flour personally) AND instead of water listed, use the vegan egg substitute of your choice for 1 egg i.e. aquafaba, flax eggs, or pumpkin/banana/sweet potato, though the last option would change the flavor a bit.