Hi there fellow bakers! I have a question regarding baking gluten free chocolate chip cookies! The ones I made were good but a little too "puffy"... I found this recipe online 2 1/4 cups (~282 grams) gluten free flour blend 1/2 tsp. xanthan gum omit if gluten-free flour blend has xanthan or guar gum already) 1 tsp. baking soda 1 tsp. salt 2 ounces cream cheese, room temp 3/4 cups (12 Tbsp.) unsalted butter, melted 1 cup packed brown sugar 1/2 cup sugar 1 1/2 tsp. vanilla extract 2 egg yolks (room temp) 2 cups semi-sweet chocolate chips I made the recipe without the Xanthan gum and the cookies grew quite large and fat in the oven! (was looking to bake a slimmer, less doughy cookie). Does anyone know if omitting the xanthan gum was the cause of this? Would love any tips for trying to make GF chocolate chip cookies again in the future!