Please see recipe notes for chilling time to make sure you allow yourself enough time to make this recipe.

In a medium bowl, add the gluten free flour, xanthan gum, baking soda, and salt and whisk together to combine. Set aside.

Add the brown sugar, peanut butter, and butter to a bowl of a stand mixer and beat until smooth and creamy. Add the eggs, one at a time, beating after each addition until completely combined.

Add the dry ingredients and mix on low until combined, scraping the bowl as needed.

Cover and chill the dough for 2 hours or overnight (can be refrigerated up to 3 days).

When ready to bake, preheat the oven to 375 degrees and line baking sheets with silicon mats or parchment paper. 

Use a medium-sized scoop to scoop 1 1/2 tablespoons of dough. Roll into a ball and then roll in the granulated sugar to coat. Place the cookie dough balls on the prepared baking sheets and use a fork to press and slightly flatten and form the lines. Bake the cookie dough at 375 degrees for 10 minutes or until done. Cookies will be slightly soft in the middle. Cool on the baking sheets for 5-10 minutes before cooling completely on a wire rack.