The ingredients and preparation of baked cookies vary from recipe to recipe; some recipes may call for low-gluten flour, while others can use medium or high-gluten flour. The following are general recommendations:

Low-gluten flour is generally recommended when baking cookies that call for crunchy cookies. Low-gluten flour has a lower protein content, which makes the cookies crunchier and therefore more suitable for making thin, crispy cookies. In addition, if you need to add other ingredients such as nuts, chocolate, etc. to bake cookies to add its flavor, you can also reduce the low gluten flour and add some other ingredients to achieve a good texture.

However, if you want to make fluffy cookies with a slightly softer texture, you can replace some of the low-gluten flour with medium- or high-gluten flour, or add some baking leavening agents or shortening to increase the fluffy texture of the cookies. Therefore, the question of whether you need to use low-gluten flour to bake cookies can be decided according to recipe guidelines and personal taste preferences.