In a large bowl (or stand mixer) combine oil, cocoa powder, and sugar. Stir until well-combined. Then, add eggs one at a time, mixing in between each addition to incorporate well. Add vanilla and stir to combine.
2. Step
Add salt, baking powder, and gluten-free flour. Stir until just combined.
3. Step
Chill the dough 2-4 hours - you can also chill the dough line a baking sheet with parchment paper and place powdered sugar in a separate bowl.
4. Step
Use a scoop to roll out 1″ balls of chilled dough, then roll each cookie dough ball in powdered sugar to coat well.
5. Step
Place 8-12 well-coated cookie dough balls on the prepared baking sheet
6. Step
Bake at 350°F for 6-8 minutes, or until just the edges are set and the centers are still wet.
7. Step
Allow the cookies to cool 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack and cool completely.
8. Step
Repeat with remaining dough until all the cookies are baked.
