To begin, preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, combine oil, cocoa powder, and sugar. Stir until well-combined. Add the eggs one at a time and vanilla extract. Mix until well combined.
Add salt, baking powder, and gluten free flour. Stir until just combined. The dough should be thick and slightly sticky.
Next, scoop out spoonfuls of dough and roll them into balls. Roll each ball in powdered sugar, making sure it is completely coated. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each one.
Bake for 9-12 minutes, all ovens are different, or until they are set and the edges are slightly crispy. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
