1. Whisk gluten-free flour, baking soda and salt in a bowl

2. Beat butter until creamy

3. Add brown sugar and granulated sugar and beat until fluffy

4. Mix in egg, peanut butter and vanilla until smooth

5. Slowly mix dry ingredients into the wet ingredients

6. Cover and refrigerate dough for at least 1 hour

7. Preheat oven to 350°F and line baking sheets with parchment paper

8. Roll dough into 1 tablespoon balls and coat in sugar

9. Bake for 10–12 minutes until tops crack slightly

10. Press chocolate kiss into the center of each cookie

11. Cool on baking sheet for 5 minutes then transfer to rack