Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Mix together in a medium bowl the gluten free flour, tapioca flour, xanthan gum, baking powder, salt and set aside.

Mix the vanilla and instant coffee and set aside.

In a stand-mixer with the paddle attachement or with a bowl and hand beaters, beat together the brown sugar, sugar, cream cheese, and melted butter.

When that is well mixed, beat in the egg and vanilla/coffee mixture.

Add the flour mixture wet mixture and mix well.

Using two spoons or a cookie scoop, spoon generous tablespoon size balls of dough onto the sugar set aside for rolling. Roll the dough around the sugar to lightly coat the dough and place it on the baking sheets. Place three across and four down if the pan size permits it.

Bake at 350 degrees F for 12-15 minutes or until lightly golden on the sides of the cookies. Let them cool on the pan for a minute and then let them finish cooling on a rack.

Squeeze some dulce de leche or caramel sauce over each of the cookies. Enjoy with a nice cup of coffee.