## 1 Introduction  
The medical requirements of some celiac disease patients and the growing trend of consumers following healthy diets have led to a significant increase in the demand for gluten-free products in recent years [1; 2; 3]. However, commercially available gluten-free(GF) products often fall short in terms of technological properties, sensory attributes, and nutritional values [4; 5; 6]. The production of gluten-free foods, particularly those with appropriate functional and sensory qualities, is highly challenging due to the significance of gluten in their composition. Gluten is a wheat structural protein that, when exposed to water, produces a viscoelastic network. This network plays a critical role in the final texture and structure of the product [7]. To address this limitation, researchers investigated the use of various gluten-free flours derived from cereals (e.g., rice, corn, sorghum), pseudocereals (e.g., quinoa, amaranth), legumes (e.g., soy), and starches (e.g., potato, cassava) in order to develop GF products with improved technological, sensory, and nutritional characteristics [8; 9; 10; 11]. Furthermore, several hydrocolloids, including xanthan, guar, and carob, were explored for gluten-free products to improve texture and final quality [12]. These gluten-free products also include cookies. Their popularity stems from their distinctive taste, texture, and practicality as a snack that is enjoyed worldwide [3; 13]. Due to their low water content and lack of microbial decay, cookies have a long shelf life that enables large-scale production and distribution. They are an easily accessible source of energy for people of all ages. However, cookies available on the market are typically made from rice, maize, and starches. The consumption of these products can have adverse effects on patients with celiac disease. Consequently, various studies have explored the use of alternative ingredients to mitigate these negative effects and enhance the nutritional quality of cookies. In particular, advances in GF formulations promise the production of cookies with superior quality and sensory properties [3; 7; 14]. The use of alternative flours such as soybean, quinoa, millet, chickpea, chestnut, and acorn in gluten-free cookies offers unrivalled nutritional and sensory richness. These flours are naturally gluten-free and provide a diversity of proteins, fibers, vitamins, essential minerals, and antioxidant compounds, meeting the nutritional needs of consumers while improving the texture and flavor of the cookies. Integrating these flours into the cookie formulation not only enriches the product with nutrients, but also broadens its taste appeal, offering a unique culinary experience that enhances the diversity of ingredients [12; 15; 16]. Several studies have investigated the use of alternative flours in gluten-free cookies such as quinoa, which meets the daily amino acid recommendations for adults without any limiting amino acids [14; 17]; chestnut flour, which is an excellent source of essential amino acids, dietary fibers, vitamin E, vitamin B group, potassium, phosphorous, and magnesium with a low fat content, mainly composed of unsaturated fats and phenolic compounds and vitamins [14]; chickpea flour, which has a lower saturated fatty acid content [18; 19]; and millet flour, which presents proteins of high biological value, as well as fibers, minerals, and flavonoids [20]. These flours have been used as wheat flour substitutes in cookie recipes. While most previous research has focused on the incorporation of vegetable flours into gluten-free cookie formulations, there is still a lack of information in the literature on the optimization of formulations that combine different types of starch. In addition, improved gluten-free premixes containing a range of grains, pseudocereals, legumes, and fruits are essential to meet the requirements of gluten-free consumers.