Preheat oven to 350 degrees F.
In a stand mixer add butter, brown sugar, peanut butter, coconut milk, and vanilla extract.
Cream together, scrape sides of the bowl.
Slowly add baking soda, sea salt, and gluten free flour.
Mix until combined.
Refrigerate for at least two hours.
Line a cookie sheet with a silpat or parchment paper.
Using a small cookie scooper make round balls.
Roll balls in organic cane sugar or turbinado sugar to coat.
Using a fork make a criss cross pattern on top of the cookie dough.
Bake 10-11 min or until golden.
Let cool on cookie sheet before transferring to a wire rack.