Preheat the oven to 350 °F, line a baking sheet with parchment paper, and set it aside.
In a small bowl, whisk together the dry ingredients.
1 ¼ Cups 1:1 Gluten-free Flour, ½ Teaspoon Xanthan Gum, 2 Tablespoon Corn Starch, ¾ Teaspoon Baking Soda, ½ Teaspoon Baking Powder, ¼ Teaspoon Salt
In a separate bowl, cream together the butter, sugar, and brown sugar.
½ Cup Butter, ½ Cup Sugar, ½ Cup Brown Sugar
Add the peanut butter to the butter and sugar bowl and mix to combine.
⅔ Cup No-Stir Gluten-free Peanut Butter
Once the peanut butter is mixed, add the egg and vanilla to combine.
1 Large Egg, 1 Teaspoon Vanilla
Then add the bowl of dry ingredients to the bowl of the wet and mix just until combined and no dry ingredients remain visible.
Let the batter rest for about 10 minutes at room temperature.
Scoop the cookie dough into about 1 tablespoon sized balls, and place them spread out on a baking sheet. These peanut butter cookies do spread some so be sure to give them some space while baking.
Take a fork and gently press down into the cookie dough ball, creating a criss-cross pattern on top of the cookies.
Bake the peanut butter cookies for 8-10 minutes, depending on your oven. You want them to just barely be set in the middle when they are done.
Allow the cookies to rest on the baking sheet for 10 minutes before carefully transferring them to a cooling rack to finish cooling.