Cream together the butter, sugar, and brown sugar until it is fluffy.
½ Cup Butter, ½ Cup Sugar, ¼ Cup Dark Brown Sugar
Add the egg and vanilla to the butter mixture and mix just until combined.
1 Large Egg, 1 Teaspoon Vanilla
Sift the dry ingredients into the wet.
½ Cup Cocoa Powder, ½ Cup Cassava Flour, ¾ Cup Arrowroot Starch, ½ Teaspoon Salt, ½ Teaspoon Baking Soda
Mix the dough just until it comes together.
Make a disc with the dough, wrap it in parchment paper, then let the dough chill for about 30 minutes.
Once the dough has chilled, roll it out to about ⅛ inch thick.
Using a small round cookie cutter, about an inch, cut the cookies.
Place the cut cookies onto a baking sheet lined with parchment paper.
Freeze the cut cookies for about 10-15 minutes while you preheat the oven to 350 degrees.
Bake the cookies (cold) for 6-8 minutes. If you prefer your cookies softer stay closer to 6 minutes. If you prefer crunchier oreos, bake them closer to 8 minutes.
Let the cookies cool while you make the filling.