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10 minutes
8 minutes
20 minutes
- 0.5 cup brown sugar
- 0.5 cup white sugar
- 0.25 cup salted natural peanut butter
- 0.25 cup cashew butter
- 0.5 cup gluten free, casein free margarine
- 0.5 teaspoon baking soda
- 0.5 cup corn flour
- 0.5 cup tapioca flour
- 0.25 cup potato flour
- Preheat your oven to 350 degrees F (175 degrees C).
- Combine margarine, brown sugar, white sugar, and egg in a bowl until smooth. Mix in peanut butter and cashew butter. Blend baking soda, corn flour, tapioca flour, and potato flour; add to the batter to make a dough. Shape teaspoon-sized balls of dough and arrange 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 8 to 10 minutes. Allow to cool on baking sheets briefly before transferring to wire racks to fully cool.
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