Cream the ½ cup of white sugar, brown sugar, and peanut butter together in a bowl, using a hand mixer or a stand mixer for 3 minutes. 

Beat in the vanilla, then the almond milk. 

In a separate bowl, combine the baking powder, salt, allspice, and almond flour. 

Add the flour mixture to the peanut butter mixture, slowly, beating it to combine. Mix for 2 minutes. 

Refrigerate dough for at least 30 minutes. 

Preheat oven to 375 degrees Fahrenheit (190 C). 

Roll dough into one-inch balls and then roll in reserved 2 tablespoons sugar to coat. Flatten the balls with a fork, making a criss-cross pattern. 

Bake for 10 minutes or until golden brown.