Preheat the oven to 350ºF. In a stand mixer, or with a hand mixer and a mixing bowl, cream the peanut butter, eggs, sugars, vegan butter (use regular if your not dairy free) and vanilla for 2 minutes on medium speed.
Add the baking soda, salt, xanthan gum, and gluten free flour. Mix for 3 minutes on medium/low speed scraping the sides of the bowl halfway through.
With a cookie scooper drop the dough on a baking sheet lined with parchment paper. Space them about 2 inches apart if possible. You can press them down and shape the sides if needed. Press a fork on top in an X shape. Bake for 12 minutes. Allow to cool for about 15 minutes before serving.