Cream the butter and sugars. You want to make sure these are completely combined and the mixture is fluffy.
6 Tablespoons Butter, ½ Cup Sugar, ¼ Cup Dark Brown Sugar
Add the dry ingredients To the sugar mixture add the dry ingredients. The mixture will be dry and crumbly.
¾ Cup Cassava Flour, ⅖ Cup Arrowroot Starch, ½ Cup Potato Starch, ½ Cup Cocoa Powder, ½ Teaspoon Baking Soda, ½ Teaspoon Sallt
Add the vanilla and the milk and mix till combined. The dough will look like a soft cookie dough.
1 ½ Teaspoon Vanilla, ⅔ Cup Milk
Place the dough into the shape of a disc on plastic wrap and wrap it tight. Place it in the fridge for about an hour.
Cut the dough in half and place the half between two pieces of parchment paper. Roll the dough until it's about an ⅛ in thick. At this point, if the dough has become soft and the parchment is sticking, place it on a baking sheet and back into the freezer for about 15-20 minutes. Once frozen, the top piece of parchment paper should release.
Repeat with the other half of the dough.
In a preheated 350 degree oven, bake the cookies for 12-15 minutes. The cookies should look dull when they are done.
Once the cookies are baked, let them cool and place them into the freezer for at least 2 hours or longer until solid. This will help make it easier to assemble the ice cream sandwiches.