Combine sugar and oil in a large bowl until blended then beat in cocoa powder, eggs, peppermint and vanilla.
In a separate bowl, combine gluten-free flour, baking powder and salt.
Slowly beat dry ingredients into wet ingredients until completely blended.
Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and drop spoonfuls of dough about 1-inch in size onto sheet. Spaced 1-2 inches apart.
(Optional) sprinkle powdered sugar lightly over cookies.
Bake 12-15 minutes until springy.
Cool and enjoy.
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Gluten-Free Peppermint Hot Chocolate Coookies https://www.730sagestreet.com/gluten-free-peppermint-hot-chocolate-coookies/