In a large mixing bowl, combine the gluten-free flour blend, unsweetened cocoa powder, cane sugar, baking powder, and salt. Whisk together until smooth.

In a separate bowl, melt the coconut oil and let it cool. Add the large eggs and vanilla extract, whisking until well-blended.

Pour the wet ingredients into the bowl with the dry ingredients, and gently fold until a thick dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Remove the dough from the fridge and roll into small balls about the size of a tablespoon. Optionally, roll in powdered sugar.

Place the shaped cookies on the prepared baking sheet and bake for 10-12 minutes.

Cool on the baking sheet for 3-5 minutes before transferring to a wire rack.