• Preheat the oven to 350°F (180°C, gas mark 4).
• Line two baking sheets with parchment paper or silicone mats.
• With an electric mixer, cream together the tamari, oils, and peanut butter until smooth.
• In a separate bowl, whisk together the flours, cornstarch, nutritional yeast, baking soda, and salt.
• Gradually stir the dry ingredients into the wet mixture.
• Add the nondairy milk a little at a time, mixing until a cohesive dough forms.
• Roll the dough out between two sheets of parchment paper or silicone mats to a thickness of about ⅛ inch (3 mm).
• Use small cookie cutters (1-2 inches in diameter) to cut out shapes.
• Re-roll scraps and repeat until all dough is used.
• Arrange the crackers on the prepared baking sheets.
• Bake for 12 minutes, or until the bottoms are lightly browned.
• Adjust baking time if using larger cutters.
• Let the crackers cool on the baking sheets before serving.

Variation:

• Extra Nutty: Add 1 tablespoon of chopped peanuts for a crunchier texture.
• Sweet & Savory: Add 1 teaspoon of maple syrup for a hint of sweetness.