In the bowl of a stand mixer or in a medium bowl using a hand mixer, cream together the butter, sugars, and peanut butter. Add the egg and vanilla and continue mixing until smooth.
In another bowl combine the rice flour, cassava, oat flour, cornstarch, baking soda, baking powder, and salt. Add the flours to the creamed mixture and mix in.
Cover and chill for 1-2 hours or overnight.
When ready to bake, preheat the oven to 350 degrees.
Line a stone baking sheet or a cookie sheet with parchment paper. Use an #18 scoop or scoop by heaping tablespoons to form 1 ½ inch balls of cookie dough, placing the cookies 2 ½ -3 inches apart on the sheet. Use a fork to slightly flatten in a crisscross pattern.
Bake one tray at a time for 11-14 minutes until the cookies are slightly browned but still soft in the center. Remove from the oven. Let the cookies sit on the tray for 1-2 minutes before carefully removing to a wire rack to finish cooling.
Once cooled, melt the white in a bowl in the microwave for short 15-20 second intervals, stirring often. Stop before the chips have all melted and stir to finish melting.
Set a piece of foil on a cookie sheet or on top of a wire rack. Dip one end of a cookie in the white chocolate in a half moon shape and set on the foil sheet until the chocolate has hardened. Continue until all the cookies are dipped in white chocolate.
Once the white chocolate has hardened, melt the dark chocolate using the same method above. Dip the same end overlapping the dark chocolate dipped portion over the white chocolate in a half moon shape also. Continue to finish dipping the cookies in the same method. You may also choose to dip some cookies in dark chocolate and some in white if you prefer.
After dipping in the melted dark chocolate, place each cookie back on the foil in a cool place until the chocolate hardens. Store cookies in an airtight container for up to 3 days.
