Gluten Free Peanut Butter Blossom Cookies

cup (140 g) all purpose gluten free flour (I like Better Batter here)

xanthan gum (omit if your blend already contains it)

baking soda

kosher salt

granulated sugar

packed light brown sugar

 tablespoons (56 g) unsalted butter, at room temperature

natural peanut butter

egg (50 g, weighed out of shell) at room temperature, beaten

pure vanilla extract

Coarse sugar, for rolling (optional)

Hershey’s milk chocolate kisses, unwrapped