Chocolate crinkle gluten-free cookies recipe

Method:
Combine the cocoa powder, golden caster sugar, and vegetable oil in a large mixing bowl. Stir briefly to combine.
 

Add the eggs one at a time, beating well between additions, and then beat in the vanilla extract and chocolate liqueur if using.

Sift in the flour mix, baking powder, Xanthan gum, and salt, and mix well until you have an even cookie dough.

Cover the bowl with clingfilm and chill the dough for at least 3 hours.

After chilling, preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line two large baking trays with greaseproof paper.

Take scant tablespoons of the cookie dough and shape into 2.5 cm | 1" wide cookies. Working in a shallow dish, dredge in the icing sugar, and then place on the baking trays, spaced apart.

Bake for 10-15 minutes until lightly crinkled and set. Remove to wire racks to cool before serving.