Remember this nostalgic holiday cookie? These are a must-have when planning your baking list for the season!
1 cup gluten-free flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
3/4 cup coconut sugar
1/4 cup coconut oil
2 large eggs
1 tsp vanilla extract
1 cup powdered sugar, for coating the cookies
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.
In a separate bowl whisk coconut sugar and coconut oil until mixture is light and fluffy. Add in the eggs and vanilla, beating on medium-low speed until combined. Then gradually fold in the flour mixture, and beat on medium-low speed until combined. Place dough in bowl and chill in fridge sealed with plastic wrap. Refrigerate for 1-2 hours.
Once you're ready to bake the cookies, preheat the oven to 350F. Line a large cookie sheet with parchment paper. Fill a small bowl with the powdered sugar. Remove dough from refrigerator and form the dough into 1"round balls. Dip each dough ball in the powdered sugar until it is completely covered on all sides, and then place them 2 inches apart on the prepared baking sheet.
Bake for 10 minutes. Cool completely before eating.