- 1/ 2 cup white sugar
- 1/ 2 cup brown sugar
- 1/ 4 cup grapeseed oil, or vegetable oil
- 1 teaspoon vanilla
- 1/ 2 cup cocoa powder
- 2 large eggs
- 1 cup gluten-free 1:1 baking flour
- 1 teaspoon (gluten free if needed) baking powder
- 1/ 4 teaspoon kosher salt
- 1/ 3 cup chocolate chips
- 1/ 2 cup powdered sugar
In large bowl whisk together sugars, oil and vanilla until well mixed. Add eggs, one at a time micing until just blended, making sure not to overmix.
Next stir in cocoa powder, gluten-free flour, baking powder and salt until just combined, then fold in 1/2 cup chocolate chips. Cover and chill for at least 3 hours to overnight.
When you're ready to bake, remove from fridge and preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
Add the powdered sugar to a bowl. Using a tablespoon measure, scoop a little of the cookie dough and roll it quickly in your hands to form a ball.
Add the balls to the bowl with the powdered sugar and roll around to coat completely.
Place coated cookie balls on prepared baking sheet about 2 inches apart. Bake for 15 - 20 minutes depending on the size of your cookies. (Cookies start to smell when they are almost done, but you can also press one gently and if there is very little indentation form your finger they are done.)
Remove finshed cookies fron the oven and let col in baking sheet slightly before placing on a cooling rack to cool completely before serving.