Line a baking sheet with parchment paper. Set aside.
In a medium-size mixing bowl, combine fresh, runny peanut butter with almond milk (at room temperature!). Stir until creamy and smooth. If your almond milk was too cold it may not stir well, microwave the bowl for 20 seconds to soften the peanut butter if needed
Stir in all purpose gluten free flour, coconut sugar, vanilla, baking soda and salt. The dough gets difficult to combine with a spoon so use your hands to form the cookie dough.
Scoop 2 tablespoons of dough and roll cookie dough into a ball between your hands.
Place each dough balls onto the prepared baking sheet, leaving 1 thumb space between each ball.
Repeat until all the dough is formed into balls.
Press each cookie dough ball 2 times, with the back of a fork, to form a cross on the top of the cookies.
Bake for 12 to 15 minutes or until golden brown on the side. The cookies will be soft in the middle when out of the oven and that's normal.
Cool down cookies 10 minutes on the rack, then slide a spatula under each cookie to transfer them one by one onto a cooling rack
Cool 1 hour to appreciate their best texture.
Store up to 1 week in a sealed cookie jar, in the pantry