I have several auto immune issues and can no longer eat grain dough. Everything in the bakeries that are gluten-free are usually made with rice flour, oat flour, and unhealthy oils. I have had to revamp all of my baked good recipes with other non-grain flour such as nut flours, root flours And even some fruit flours such as bananas & plantains. These flour’s are much easier on my intestine as well as my body as a whole because it impacts my digestion & pain level from my Crohn’s disease , Arthritis & Fibromyalgia. Below are the ingredients I use in some of my baked goods.  
Rories Flour Blend, Almond flour, coconut flour, Walnut flour, chestnut flour
Cassava flour, Tiger nut flour, sweet potato flour, Arrow root flour, tapioca flour 
Green banana flour, plantain flour.
Almond butter, Peanut butter , Cashew butter 
Olive oil, coconut oil, avocado oil, organic palm oil shortening
Honey, maple syrup, Yacon syrup, coconut sugar’s and for sugar cookies brown sugar.
I began to take my chocolate chunk cookies when we would go to friends for dinner. I also gave my cookies as gifts to friends. Everyone began to rave how my gluten-free cookies were delicious and they couldn't believe they were gluten-free. The texture and consistency is incomparable, I was told.
Thats when I began to sell my chocolate chunk cookies as well as new cookie creations.