Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

In a medium size bowl combine the gluten free flour, sugar, baking soda and salt.

In a separate small bowl combine the heated peanut butter and room temperature almond milk.

Add the wet ingredients into the dry ingredients and add vanilla. Mix until dough forms. You may need to use your hands.

Roll into balls and place on prepared baking sheet. Press down with a fork in a crisscross pattern.

Bake for 12-14 minutes. Allow cookies to cool for 15 minutes, then transfer to a cooling rack. They will continue to firm up as they sit.