In a stand mixer beat the vegan butter with the peanut butter and the sugar.
Scrape sides of bowl and mix again until creamy.
Add in the egg and coconut milk and mix on medium speed.
Mix on low and add the gluten free flour blend, salt and baking soda.
Increase speed to medium and mix until creamy.
Place dough in refrigerator and chill for an hour.
Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper.
Use a medium ice cream scoop to drop dough onto cookie sheet.
Use your finger or a small spoon to make an indent in each cookie.
Sprinkle chopepd peanuts onto each cookie.
Fill each indentation with jam.
Bake in oven for 10-11 minutes.
Remove from oven and cool.