Are you thinking of a specific recipe to convert? I think you'd be fine just replacing the flour, as long as you have an effective and tacky binder. I'd just use all oat flour and oats, keeping it simple and skip gum use, as with your existing flours I find there tends to be a distinct aftertaste that matters less when stronger flavors are being used like molasses, chocolate, and espresso but can overwhelm vanilla, light caramel and maple notes. Also, eating the dough, which I consider crucial to cookies success, would not be fun with those flours.
But
here is someone who did the work for you, and I can attest to the yumminess of
these- you could simply change the chips used.
