I made these cookies with Namaste gluten-free flour (sweet brown rice flour, tapioca starch, brown rice flour, arrowroot starch, sorghum flour, and xanthan gum blend), Earth Balance soy-free baking sticks, and Simple Truth allergen-friendly chocolate chips. I used all the gram measurements for my ingredients and my first batch of chocolate chips "melted". I adjusted the recipe by adding more flour and putting the dough in the freezer for 10 minutes before baking, and these were the result. One thing I'm learning about GF baking is that sometimes more flour is needed than regular baking. But all my friends loved the second batch of cookies!