In standard baking recipes, 2/3 to 3/4 cup honey (reduce liquid in recipe by 1/4 cup) can be substituted for 1 cup granulated or brown sugar. I would start with the lesser amount; gluten-free starches combined with honey may create a gummy texture.
Honey or agave is not recommended for crisp cookies- the cookies will be chewier and softer. Flavor and density will also be affected
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If you are a vegan, try using maple syrup (it adds a maple flavor- not always desirable) or gluten-free brown rice syrup, or organic raw agave syrup. I would start with the guidelines for honey, above .
Blackstrap molasses (from cane or sorghum) can also be used. It has a distinctive, deep taste. Use roughly half, and add ginger and cinnamon.
As a wrap-up, in general, when using a liquid sweetener, use less than the amount of sugar called for (taste test to adjust sweetness level). Adjust the liquid by two tablespoons less to begin with. And note that overall volume of the batter may be less, so you may have to use a smaller baking pan.
For an extensive discussion about sugar substitutes see this post Sugar Blues: Gluten-Free Baking Without Sugar
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