First, whisk together all of the dry ingredients (the dutched unsweetened cocoa powder, the gluten free 1-1 flour mix, the tapioca or arrowroot starch/flour, baking powder, and salt) in a medium bowl, and set aside. Then, in a large bowl, whisk together the eggs, oil, sugar, and vanilla until smooth and thicker. Add in the dry ingredients and stir together with a spatula or a wooden spoon until the dough is very thick and all the flour is fully combined. Then cover the dough with plastic wrap in the bowl, and refrigerate for at least 4 hours or overnight before baking.

Once the dough has chilled and rested, preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper. Grease the parchment with either room temp butter or cooking spray. Then pour the powdered sugar in a medium bowl for rolling your cookies in. Remove the cookie dough from the fridge and begin scooping scant tablespoons of dough and rolling them into 1-inch balls. Roll the balls in the powdered sugar so that each one is heavily coated, then place, 2 inches apart, on your cookie sheets.

Do NOT flatten or press down the cookie balls, they will spread as they bake! Bake the cookies for 13-15 minutes - they should still be soft in the center but not sticky/wet (tap with your finger to check). Remove and let cool nearly completely before eating! These will last in an airtight container for up to a week or you can freeze them in plastic containers/bags and thaw when you want them!