Preheat oven to 375℉.

In a large bowl combine the vegan butter, peanut butter, egg, milk, and vanilla. 

In a separate bowl combine rice flour, brown sugar, potato starch, tapioca starch, baking powder, baking soda, and salt until well blended.

With a hand mixer on low-speed mix peanut butter mixture, then add dry ingredients and mix until just combined.

Form into walnut-size balls and roll in sugar, if desired.

Place about 2 inches apart on ungreased cookie sheets.

Bake at 375℉ for approximately 8-10 minutes or until set, but not hard.

Remove from oven and push Hershey Kiss into center of each cookie.

Cool 5 minutes before removing to racks

Cool until Kiss hardens again.

Makes about 4½  dozen cookies.