1. Preheat the oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper.  

For the Filling:

1. In a medium sized bowl combine the peanut butter and powdered sugar and thoroughly mix. Place filling in the refrigerator until ready to use.  

For the Chocolate Cookies:

1. In a large bowl combine the vegan butter, granulated sugar, brown sugar, and peanut butter and whip until fluffy.  

2. Add the flax egg (or egg replacer) and vanilla and mix to combine. 

3. Next add the baking soda, cocoa powder, and gluten free flour to the wet ingredients in small sections until all ingredients are well incorporated.  Add the unsweetened almond milk if the dough comes together dry or crumbly.  

4. Using a teaspoon divide the peanut butter filling mixture into about 24 balls.  Try not to handle the filling too much.  Place filling balls on a plate and put back in the fridge.

5. Using a tablespoon, divide the chocolate cookie dough into about 24 balls.  To assemble the cookies, flatten a ball of the chocolate cookie dough and place one of the peanut butter filling balls in the center.  Wrap the chocolate dough around the filling and form into a ball with your hands.  Flatten the ball slightly and dip the top of the cookie in granulated sugar.  

6. Place the cookies on a parchment paper lined cookie sheet and bake for about 8-10 minutes, until the cookies are slightly cracked but still soft. 

7. Remove from oven and let cool on cookie sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.