A quick update on further cookie research

I've been able to make a few more batches of these and have been playing with the primary flour each time. I've used Pamela's Baking Mix, Bob's Red Mill GF Flour and King Arthur GF Flour. I've kept everything the same between all the batches save for the 3 cups of ______. Without a doubt the batches produced with Pamela's come out by far the best. The others are brittle and dry while the Pamela's ones are moist chewy and spongey. Great texture and pull apart like a wheat flour cookie (perhaps even a bit more gooey so *that's a good thing*). The only thing that I can surmise is that there is something about the sorghum flour that makes it this way. The other mixes are primarily bean or rice flours and dont have nearly the same moisture hold or integrated texture.

I will continue to experiment! ;-)