Dry GF chocolate chip cookie dough-can I add olive oil if the dough is done?

Another resource....the choc chip cookie recipe at my gluten free kitchen site. Has recommendations of using cream cheese, melted butter, egg yolks, particular flours and chilling dough about 4 hours for both good taste and texture (avoiding weird or too-starchy taste from alternative ingredients).

I make gluten free cookies fairly often. I've found that a few tablespoons of water or almond milk (or oat milk) per standard batch work well when dough made with GF blends is too dry - this in addition to the extra liquid I always add to the ingredient list to handle the challenges of our higher altitude here.

it's not too late to add a tablespoon or so of liquid now to the rest of the dough. ;o)

You can probably rescue these because you don’t have to worry about gluten making the cookies tough. Here’s a recipe for chocolate chip cookies thats tried and true that you can use as a basis for making gluten free cookies in the future. (I often bake gluten free for a friend who has celiac, and I simply substitute a gluten free flour blend like Cup4Cup for the flour in the recipe.) https://food52.com/recipes/25558-chocolate-chip-cookies This recipe uses 2 1/8 cups of flour, 1 cup of butter, and 1 1/2 cups of sugar. To balance your whole recipe you would need an additional 1/4 cup of butter (soften it and work it into the dough) and an additional 3/4 cup of sugar. (You should probably cut both of those back a bit since you already baked off some of the dough.) Sugar also adds moisture to baked goods, so the combination of too little sugar and too little butter would make the cookies dry. You asked about using olive oil, and I’m just not sure that that would give you the consistency you want, so I’d recommend adding butter instead. I hope this helps you.