How I change a Gluten-Free brownie recipe to make cookies?

Question by Mariah: How I change a Gluten-Free brownie recipe to make cookies?
I have a amazing, delicious gluten-free brownie mix, but I need to bring cookies to a show and I wanted to try to change my recipe to thicken the batter so I can make them into cookies. The recipe calls for sorghum flour and almond meal in place of flour. I have seen ideas for chilling the batter in the refrigerator or adding extra flour, but I don’t know if their will be a difference with gluten-free flour. Any advice or other suggestions would be appreciated!
I am not trying to chill it to remove then gluten, I am making them completely gluten free. I mean to say that I don’t know that gluten free flour will work as well as regular flour as a thickener, and what GF flour to use.

Best answer:

Answer by Limes
Try using mung-bean flour. I don;t think freezing it will remove gluten.

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