* 1/2 teaspoon baking soda
* 1 cup soy flour
* 1/4 cup tapioca flour
* 1/4 cup potato flour or teff flour
* 1/2 cup brown sugar
* 1/2 cup white sugar
Combine the Dry ingredients in a jar or large ziploc bag, seal and label with directions for completing the recipe.
* 1/2 cup gluten free, casein free margarine
* 1 egg
* 1/2 cup salted natural peanut butter
Preheat the oven to 375 degrees F (190 degrees C). In a mixer combine 1 jar of mix, margarine, egg and peanut butter, mixing well until smooth dough forms.
Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.