These sound great! I was wondering if anyone tried making these gluten free by using either almond or hazelnut flour?

Swapping in a nut flour will make them very dense, probably more like a fudgy brownie than a cookie. You could make a half recipe and try it, I’m sure it’s still very tasty, but the texture will not be like a cookie.

I have not made them, but I'm assuming you need the structure that the flour adds. I HIGHLY recommend subbing Bob's Red Mill 1:1 Flour. It's a direct replacement (hence the name 1:1) for regular flour. Try it and see how it works! Pretty easy to find it at most grocery stores that carry gluten free product. Good luck!