Directions:

1.  Preheat oven to 350° F.  Line cookie sheets with parchment paper. 

2.  Sift flour, xanthan gum, baking soda and salt in bowl; stir. Set aside.  

3.  Beat butter, brown sugar, granulated sugar, rum, almond and vanilla
extracts in large mixer bowl on medium speed until creamy, about
 4 minutes. Beat in egg and peanut butter.  Gradually beat in flour
 mixture. Stir in candy.  

4.  Measure dough in 2 tablespoon portions; drop 3 inches apart on
 prepared sheet. With your hand, slightly flatten dough to ½-inch
thickness.  Keep dough refrigerated until ready to bake.  

5.  Bake 13 to 15 minutes or until edges are lightly browned. Cookies
puff in oven and deflate when cooled.  Cool 5 minutes on cookie
sheet then transfer to wire rack to cool completely. 

6.  Store in airtight containers up to 2 days or freeze up to 2 months. 

  *Note: While I recommend my flour mix (find formula in cookbook);
  other gluten-free flour mixes may be use with comparable results.

Variations:
Reduce candy pieces to 1 cup and add ¼ cup raisins for nutritional boost.

Make cookie ice cream sandwiches by putting chocolate, caramel or vanilla ice cream between
two cookies. Wrap cookie sandwiches individually in plastic wrap, freeze and enjoy later.