These are simple, easy and gluten-free! My favorite! These cookies were a big hit with those that ate them. If you like a chewy, sugary cookie, these are for you! I’ve found other recipes like this online but all of them include nuts and I did mine without nuts.
2 cup powdered sugar
1/4 cup cocoa – use real cocoa powder to be sure it’s gluten-free – not hot cocoa powder
2 large eggs
2 tbs vanilla
Preheat oven to 325 degrees.
Prepare a cookie sheet with parchment paper.
In a large bowl, combine powdered sugar and cocoa. Stir to combine. Add the eggs one at a time then mix in the vanilla. Refrigerate for 30 minutes. Some recipes don’t require this but I found it made it easier to spoon out the dough, as it is quite liquidy.
Spoon onto prepared cookie sheet, leaving a good inch all around. I did about 6 to 8 per sheet, depending on the size of the cookie sheet.
Bake about 10 minutes. If you do multiple batches, reduce the time as your over remains hot. I did my first batch at 10 minutes, second at 8, and the third at 6 minutes. Each came out perfectly, but if your oven keeps a pretty consistent temp you should be fine with 8 to 10 minutes.
Allow the cookies to cool on the parchment paper then transfer to a rack. These cookies do puff up and expand and they typically crack, making them look super cool!