Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
Add vegan butter, peanut butter, and brown sugar to a large mixing bowl. Beat with a wooden spoon until smooth and creamy.
Pour in the almond milk and vanilla extract. Beat to combine.
In another mixing bowl, whisk the flour, xanthan gum, baking soda, and salt together until well combined. Sieve the flour mixture into the bowl with wet ingredients.
Fold everything together until just combined. Add chocolate chips, and fold again to combine.
Roll the cookie dough into balls and place on lined baking sheets. Leave room for spreading.
Using the bottom of a glass, gently push each cookie ball to flatten it slightly. Cookies will spread more during baking.
Bake for 10 to 12 minutes until edges are firm. Leave cookies on the baking sheet to cool for 5 to 10 minutes before moving them to a wire rack.