Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
In a stand mixer beat the vegan “butter” with the white and brown sugar.
Add the egg and peanut butter and vanilla and beat until smooth.
I tend to increase the speed of my mixer to ensure a creamy dough at this point.
In a small bowl whisk the gluten free flour blend, salt, baking soda and the oats.
Add the dry ingredients to the dough and mix until combined well.
Add in the peanuts and chocolate chips.
Use an ice cream scoop to drop the dough onto the lined cookie sheet.
Bake in oven for 10 minutes.
Remove and cool.