Ingredients

The following ingredients have 21 Servings
  • 1/2 cup dairy free margarine, or butter (110g )
  • 1 cup sugar (225g)
  • 1 cup + 1 tbsp All Purpose Gluten Free Flour (150g)
  • 3/4 cup cocoa powder (sieved) (75g)
  • ¼ teaspoon xanthan gum (omit, if your flour has gum added)
  • 2 large eggs
  • ¼ teaspoon salt
  • ½ teaspoon gluten free baking powder
  • ½ cup powdered sugar

Instruction

  • *PLEASE READ NOTES!*
  • Preheat your oven to 350F.
  • Cream margarine and sugar together, don't overdo it as the margarine is very soft and you don't want it to become too liquid.
  • Then add eggs, cocoa powder flour, xanthan gum, baking powder.
  • Don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated well.
  • If the mixture is very soft cover the bowl with cling wrap and put it in the fridge for about 20 minutes to harden up a little.
  • Line a cookie sheet with parchment paper, then put about half a cup or so, (it doesn't need to be accurate) of powdered sugar into a bowl.
  • Take a generous tablespoonful of the dough and roll it into a ball, then dip on all sides in the powdered sugar.
  • Place it on the lined cookie sheet and flatten out with a fork, to about a 1/2 inch thick.
  • Bake for 13 - 15 minutes in a 350F oven.
  • Allow the cookies to cool on a cooling rack.