In a large bowl, mix the unsalted butter, granulated sugar and brown sugar until fluffy. You can use a spatula, electric mixer or stand mixer with paddle attachment.
Add the natural peanut butter, eggs and vanilla extract. Mix well.
To the same bowl, add gluten free flour, baking powder, xanthan gum and salt. Mix thoroughly until no lumps remain. The dough will be very sticky.
Place plastic wrap over the bowl and chill in the fridge for 30 minutes.
After chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop tablespoons of dough (approximately 20g) onto the cookie sheet, 1-2” (2.5-5cm) apart.
Bake cookies for about 10 minutes, until they are golden and edges slightly crisp.
Carefully transfer cookies to a cooling rack. They will still be soft, but will firm up once cooled.
