INGREDIENTS

1 Cup Flour

1/2 Cup unsweetened Cocoa Powder

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

3/4 Cup Sugar

1/4 cup Vegetable Oil (you can substitute with coconut oil, olive oil, ect…  Use a mild flavored oil)  I used a small portion of olive oil to finish off the bottle and then used vegetable oil to make 1/4 cup.)

2 Large Eggs

1 Teaspoon Vanilla Extract

1 Cup Powdered Sugar (used for coating the cookie balls)

Plastic Wrap

Parchment Paper

HOW TO:  

In a small bowl, whisk:  flour, cocoa powder, baking powder and salt.  Set aside.

In a stand mixer, beat sugar and oil until fluffy (2 minutes). Add eggs and vanilla and mix until combined.  Then add flour mixture gradually.  Mix on slow until combined. 

Form the dough into a ball and place it on plastic wrap.  Seal tightly and refrigerate at least 2 hours… or up to 24 hours.

AFTER DOUGH HAS CHILLED OUT….   set oven at 350°

Line cookie sheet with parchment paper.  Fill a small bowl with the powdered sugar.  Roll the cookie dough into small balls (about 1-inch balls).  Dip the dough balls in the powdered sugar until completely covered on all sides.  Place balls on lined cookie sheet about 2 inches apart as the balls will spread a bit.  Bake 10 minutes, remove and leave cookies on the hot cookie sheet for an additional 3 minutes.  Then transfer to cooling rack until the cookies are at room temperature.  The cookies can be set out at room temperature for up to 5 days in a sealed container.  They also can be frozen for up to 3 months.