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Peanut Butter Cup Cookies (Vegansk och Glutenfri)

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1/2 cup (1 stick or 112 g) softened vegan butter (or dairy butter if not vegan)
2/3 cup (133 g) organic cane sugar*, plus more for rolling
1 tsp vanilla extract
3 Tbsp (45 ml) chickpea brine (from a can of cooked chickpeas) or 1/4 cup (50 g) pumpkin purée*
1/4 cup (64 g) salted creamy peanut butter
3/4 tsp baking powder
pinch sea salt (add 1/4 tsp if peanut butter is unsalted)
2/3 cup (75 g) almond flour* (or sub more cornstarch or gluten free blend)
1/4 cup (28 g) cornstarch or arrowroot
1 1/3 cup + 1-2 Tbsp (213-233 g) gluten free flour blend*
15-18 mini vegan peanut butter cups (such as Justin’s brand)