¼ C canola oil
3 oz unsweetened chocolate
1 C sugar
1 t vanilla
1 C Gluten Free all purpose flour blend
1 t baking powder adjusted to sea level
¼ t sea salt
¼ t xanthan gum
Melt the oil and chocolate in microwave or in double boiler over medium heat. When cooled slightly, stir in sugar, eggs, and vanilla. Mix the dry ingredients well and add to the liquid. Mix until blended, chill for an hour in the refrigerator.
Scoop, roll in additional sugar, place on baking sheet. Bake at 300 for 20 minutes or until cracked on top and firm to the touch. Let cool on tray before transferring to cooling rack.
Another recipe brought to your by your kitchen friends at the Latigo Dude Ranch.